Chicken and Mushroom Risotto

I'm a big fan of rice dishes, any shape, form or flavor will do for me and Risotto happens to be one of the best ways there is to prepare rice. For kids I add a bit of sour cream at the end to make it a bit tastier.

Ingredients:

• 2 chicken breasts, chopped into small pieces
• 1 liter hot chicken stock
• 3 tablespoons butter
• 1 medium onion, very finely chopped
• 300g risotto rice
• 100ml white wine 
• 200g fresh mushrooms cleaned and sliced (can use button mushrooms but the dark flat mushrooms give a deeper flavor)
• salt and pepper to taste
• 25g parsley, chopped
• shavings of parmesan cheese

Directions:

1. Melt the butter in a large pan on a medium heat and add the onion and cook gently for 3-4 minutes, until softened. Add the chicken and cook for 4-5 minutes. 
2. Add the rice and stir for a minute or so to coat it in the chicken-flavoured butter. 
3. Pour in half the white wine and let it bubble for a few minutes to allow the alcohol to evaporate.
4. Add the fresh mushrooms and stir well. Pour in the hot stock a spoon at a time, stirring well between each addition ensuring all the liquid has been absorbed.
5. Add the remaining white wine and let it bubble for a few minutes so the alcohol evaporates. Season with salt and pepper.
6. When the rice is tender and the risotto is thick and creamy remove from the heat and leave to rest before garnishing with the parsley and parmesan cheese.

Tip: This dish works really well with shrimps instead of chicken too!