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1
Season chicken breasts with salt a pepper and sear in a hot large heavy-bottomed, straight sided pan with 1 Tablespoon olive oil.
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2
Remove and chop into bite-sized pieces.
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3
They should be undercooked, because they will cook more later.
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4
Drain oil.
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5
Add 2T olive oil to same pan and sautee onion on medium-high heat until translucent.
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6
Add garlic, then rice and sautee for a couple minutes until rice is coated with oil.
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7
Add mushrooms and sautee briefly.
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8
Deglaze pan with the white wine and let cook off for 30 seconds or so.
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9
Ladle hot stock over rice 1 cup at a time to just cover mixture.
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10
Stir regularly to avoid sticking to bottom of pan and to create gravy.
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11
You shouldnt go crazy stirring it though, because it releases too much starch from the rice grain.
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12
Its done when the rice is firm to the bite, but not gritty at all.
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13
Id test it after every ladle of stock has been mostly absorbed.
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14
Once the rice is mostly cooked, add the chicken back to the pan.
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15
Once the rice is al dente, you may need to add extra stock to form a loose gravy.
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16
Once a somewhat loose consistency is achieved, turn off heat and toss in most of parsley and all the butter.
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17
Stir until butter is incorporated.
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18
Add Parmesan and stir in once again.
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19
Garnish with extra Parmesan and parsley.
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20
Serve immediately.
