Chicken & Portobello Risotto

Ingredients

1 1/2 cups Arborio rice

2 boneless skinless chicken breasts or thighs, cut into bite-sized pieces

3 large portobello mushrooms, stems removed, sliced

1 small onion, finely diced

3 cloves garlic, minced

1/2 cup dry white wine

5 cups chicken stock, kept warm

3 T butter, divided

2 T olive oil

1/2 cup grated Parmesan

1 tsp fresh thyme

Salt and pepper

Fresh parsley for serving

Preparation

Risotto has a reputation for being difficult. It isn't. It just requires your attention. Pour a glass of wine and stay at the stove.

Season the chicken with salt and pepper. Heat 1 T olive oil in a wide, heavy pan over medium-high heat. Sear the chicken until golden and cooked through. Remove and set aside.

n the same pan, add 1 T olive oil and sauté the portobellos over high heat until they've released their moisture and are deeply browned. Season with salt, thyme, and a little butter. Remove and set aside with the chicken.

Lower heat to medium. Add 1 T butter and the onion to the pan. Cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Add rice and stir for 2 minutes until the edges are slightly translucent.

Pour in the wine and stir until absorbed. Now begin adding warm stock one ladle at a time, stirring constantly and only adding the next ladle when the previous one is absorbed. This process takes about 20 minutes. Don't rush it and don't walk away.

When the rice is creamy and just al dente — tender but with a slight bite — remove from heat. Stir in remaining butter and Parmesan vigorously. This is called the mantecatura and it's what makes risotto silky instead of gluey.

Fold in the chicken and mushrooms. Taste and adjust seasoning. Serve immediately with fresh parsley and extra Parmesan.