Ingredients:

  • 1 cup (200 g) Arborio rice
  • 4 cups (960 mL) chicken broth (low-sodium preferred)
  • 2 tablespoons (30 mL) olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150 g) wild mushrooms, cleaned and sliced (e.g., shiitake, chanterelles)
  • 1 cup (150 mL) dry white wine
  • 1 teaspoon (5 g) fresh thyme leaves
  • ½ cup (50 g) grated Parmesan cheese
  • Salt and pepper to taste
  • 2 boneless, skinless chicken breasts (about 1 pound/450 g)
  • 1 tablespoon (15 mL) olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat the chicken broth in a separate pot and keep it warm over low heat.
  2. Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat. Cook the chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from skillet and let rest. Slice into strips.
  3. In the same pot used for the chicken, add olive oil and sauté the onion until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute until fragrant.
  4. Add wild mushrooms and thyme. Sauté until mushrooms are browned and tender (about 5 minutes).
  5. Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb flavors.
  6. Pour in the white wine and cook, stirring, until fully absorbed (about 2-3 minutes).
  7. Begin adding warm chicken broth, one ladle at a time, stirring constantly. Wait until absorbed before adding the next ladle (about 18-20 minutes total).
  8. Once the rice is creamy and al dente, stir in Parmesan cheese. Adjust seasoning with salt and pepper.
  9. Serve the risotto topped with sliced chicken and garnish with additional Parmesan and thyme if desired.