Step 1: Cook the Chicken

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced chicken breasts and cook for 5-7 minutes, or until they are golden brown and cooked through. Season with salt and pepper. Remove the chicken from the pan and set aside.

Step 2: Sauté the Mushrooms

In the same pan, add the sliced mushrooms and a little more oil if needed. Sauté the mushrooms for 5-7 minutes until golden and softened. Remove the mushrooms and set them aside with the chicken.

Step 3: Cook the Onion and Garlic

Add the butter to the pan, followed by the finely chopped onion. Cook for about 5 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.

Step 4: Toast the Arborio Rice

Add the arborio rice to the pan and stir it around, allowing it to toast for 2-3 minutes. This helps the rice absorb the flavors and prepares it for the stock. If using white wine, pour it in at this stage and let it simmer until it has mostly evaporated.

Step 5: Slowly Add the Stock

Gradually add the hot chicken stock, one ladleful at a time, stirring frequently. Allow each addition of stock to be absorbed by the rice before adding more. Continue adding the stock and stirring for 18-20 minutes, or until the rice is creamy and al dente. You may not need all the stock, so keep checking the rice for doneness.

Step 6: Stir in the Chicken and Mushrooms

Once the rice is cooked, stir in the cooked chicken and sautéed mushrooms. Let them heat through for a few minutes, allowing the flavors to meld together.

Step 7: Add the Parmesan Cheese

Remove the risotto from the heat and stir in the grated Parmesan cheese. This adds a creamy richness to the dish. Season with salt and pepper to taste.

Step 8: Serve

Spoon the chicken and mushroom risotto into bowls and garnish with freshly chopped parsley. Serve immediately with extra Parmesan on the side if desired.