Italian Chicken and Mushroom Risotto

Ingredients

• 250 g Chicken
• 250 g Arborio Rice
• 250 g Button Mushrooms
• 80 g Gruyère
• 750 ml Chicken Broth
• 150 ml Dry White Wine
• 30 g Butter
• 2 tbsp Olive oil
• 1 piece Onion
• 1 clove Garlic
• 1 pinch Salt
• 1 pinch Pepper

Instructions

1. Step 1

   Heat the broth in a pot. Cut chicken and mushrooms into small dice.

2. Step 2

   Sauté chicken, minced onion and garlic in olive oil for 5 minutes in a pan.

3. Step 3

   Add rice and mushrooms, toast for 2 minutes. Deglaze with white wine and cook for 1 minute.

4. Step 4

   Gradually pour in the hot broth, one ladle at a time, stirring regularly. Cook for 18-20 minutes until almost completely absorbed.

5. Step 5

   Remove from heat, add butter and grated Gruyère. Mix vigorously. Season with salt and pepper. Serve immediately.