1 tablespoon olive oil
4 medium boneless skinless chicken breasts or thighs
1 teaspoon salt
1/2 teaspoon pepper
Mushrooms:
1 tablespoon butter
1 tablespoon olive oil
2 medium shallots, finely chopped
8 ounces button mushrooms, sliced
2 teaspoons garlic, minced
Risotto:
1 tablespoon butter
1 1/2 cups Arborio rice
1 teaspoon salt
½ cup dry white wine
4 cups chicken stock, heated
¼ cup heavy cream
1 cup parmesan cheese
fresh parsley, for garnish
Chicken: Heat oil In a large skillet over medium-high heat and season the chicken with salt and pepper. Add chicken and cook until golden brown (about 8-10 minutes on each side). The internal temperature of the chicken should be 165°F. Transfer chicken to a plate and tent to keep warm. Mushrooms: Add butter and oil to the skillet over medium heat. Once sizzling, add the chopped shallots and mushrooms. Cook 8-10 minutes. Add garlic and cook for one more minute. Transfer to a plate. Risotto: Melt butter over medium heat in the skillet. Add rice and salt, coating the rice in the melted butter. Cook for 1 minute (or until slightly toasted). Add wine and reduce heat to a simmer. Cook until most of the liquid has been absorbed into the rice. Add the hot chicken stock 1/2 cup at a time, until the stock has been absorbed. Risotto should be tender but firm and creamy. Add in heavy cream. Add in mushrooms and Parmesan cheese, stirring until well combined. Top with chicken and fresh parsley.