Mushroom And Chicken Risotto
|Olive oil||2 Tablespoon|
|Finely chopped shallots/Onions||1 Tablespoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Rice||8 Ounce (Preferably Italian Risotto)|
|White wine||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Parmesan cheese||1 Tablespoon|
|Diced cooked chicken||3 Ounce|
In medium skillet, saute for 2-4 minutes.
Add and cook for another 3 minutes.
Do not let rice brown.
Add slowly to rice and cook on a medium heat for approx 15-20 minutes, until liquid is absorbed and rice is tender.
Add to rice, stir, and serve.