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1
In a saucepan, simmer the broth over low heat.
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2
You will use this later.
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3
If you are using dried mushrooms (like I did), hydrate them in 1 cup boiling water and set aside for 10 minutes.
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4
Drain the mushrooms and add the re-hydrating liquid to the broth pot.
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5
Add 1 tablespoon olive oil into a medium pot over medium-high heat.
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6
Stir in the mushrooms (drained if using re-hydrated), and cook until soft, about 3 minutes.
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7
Remove mushrooms and their liquid, and set aside.
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8
Add 1 more tablespoon olive oil to skillet, and stir in the shallots &and garlic.
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9
Cook for about 1-2 minutes until they are just starting to soften.
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10
Add in 1 tablespoon of butter and add the rice, stirring to coat the rice with oil and butter.
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11
This will take about 2 minutes.
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12
When the rice has taken on a pale, golden color, begin adding 1/2 cup of broth to the rice, and stir until the broth is absorbed.
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13
Continue adding broth a 1/2 cup of hot broth at a time (stirring continuously) until the liquid is absorbed and the rice is al dente.
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14
This will take about 15 to 20 minutes total.
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15
Make sure that the prior 1/2 cup of broth is absorbed before adding the next.
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16
Remove from heat, and stir in cooked mushrooms, chicken, the remaining butter, chives, and Parmesan.
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17
Stir to combine and melt the cheese.
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18
Feel free to season with salt and pepper to taste.
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19
Serve hot.
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20
You can store leftovers (if there are any) in an airtight container in the refrigerator.
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21
Recipe adapted from AllRecipes.
