Chicken and Mushrooms Risotto

Chicken and Mushrooms Risotto: One word describes my risotto.....Mwahhhh!

• 1/4 cup  olive oil
• 2 cups arborio rice
• 1/4 cup - verjuice
• 2/3 Lbs chicken breasts, boneless, cut into 1/2" pieces
• 6 cups chicken stock
• 3 Tbs butter
• 2 cloves of garlic
• 1 onion diced
• 1/4 tsp chili flakes
• 2 1/2 cups Button mushroom sliced ( I like Portobello mushrooms)
• 1/3 cup grated Parmigiano cheese
• 1/4 cup fine chopped parsley

Heat 2 Tbs of olive oil in sauce pan over high heat, add arborio rice and cook for 1 to 2 min sitrring continuously until liquid is absorbed. Stir in stock 1/2 cup at a time,  stirring until liquid has been absorbed. Remove from heat.
Meanwhile,  heat butter and remaining olive oil in a medium  frying pan over high heat, add garlic, onion, chili flakes and saute` until onion is translucent.
Add chicken and pan fry for 3 to 4 min.
Add mushrooms and cook for 4 - 5 min stirring occasionally until mushrooms are soft.
Transfer chicken mixture and Parmigiano to rice and mix well to combine. Season with salt and pepper to taste.
Garnish with parsley. Enjoy.....Ciao!

Source:

http://www.cookingwithnonna.com/italian-cuisine/chicken-and-mushrooms-risotto.html