Classic Chicken Risotto Recipe

• 1 pound Chicken Breast Diced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 tablespoons shallots, minced
• 5 tablespoons dry white wine
• 1 1/2 cups rice
• 4 cups hot chicken broth
• 1 cup grated Parmigiano-Reggiano

Cook onions and diced chicken in oil until done. Remove Chicken from pan and set aside.
Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender about 2 minutes.
Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.
Add wine and stir over medium-high heat until all wine is absorbed.
Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.
Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth; Use enough broth to cook the rice until it is just al dente.
Remove from heat and stir in Parmigiano-Reggiano and diced chicken.
Serves: 4-6