Ingredients:

  • 1 lb chicken breast, cut into ½-inch cubes
  • 1 lb wild mushrooms (cremini or shiitake), sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups Arborio rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • 5 cups chicken stock, kept warm on low heat
  • 3 tbsp unsalted butter, cold and cubed
  • ½ cup Parmesan cheese, freshly grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a 12-inch skillet over medium-high heat.
  2. Add 1 lb cubed chicken, ½ tsp salt, and ¼ tsp black pepper; sauté until golden brown on all sides and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  3. In the same pan, add 1 lb sliced mushrooms; cook undisturbed for 3 minutes to brown, then stir until tender. Remove and set aside with the chicken.
  4. Reduce heat to medium. Add 1 tbsp unsalted butter and 1 medium diced onion; sauté until translucent.
  5. Add 3 cloves minced garlic and 1 ½ cups Arborio rice. Stir constantly for 2 minutes until the edges of the rice grains become translucent and smell nutty.
  6. Deglaze the pan with ½ cup chicken stock, stirring until the liquid is fully absorbed.
  7. Add 5 cups warm chicken stock in three large batches. Stir occasionally during each batch to agitate the starch, waiting until the liquid is mostly absorbed before adding the next batch.
  8. Once the rice is al dente and a small amount of liquid remains, turn off the heat.
  9. Fold in the cooked chicken and mushrooms.
  10. Vigorously stir in 3 tbsp cold cubed butter and ½ cup grated Parmesan for 60 seconds to create a creamy emulsion.
  11. Fold in 2 tbsp chopped fresh parsley and serve immediately.