Chicken Risotto

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Pull apart or cut the cooked chicken into bite-sized pieces and set aside.

3. Step 3

   In a saucepan, heat the stock, and lower the heat so that it stays hot but doesn't boil.

4. Step 4

   In a large, heavy-bottomed pot, heat the oil and 1 tablespoon of the butter over medium heat. Add the chopped shallot. Sauté for 2 to 3 minutes, until the shallot is translucent.

5. Step 5

   Add the rice and sauté for 1 to 2 minutes, stirring frequently with a wooden spoon so that the rice doesn't have a chance to brown. Cook until it gives off a nutty aroma and the grains are coated with the fat.

6. Step 6

   Add the wine and cook for 1 more minute, stirring, until the liquid is absorbed.

7. Step 7

   Pour in a ladleful of hot stock and stir until it is absorbed. (It's important to stir constantly, especially while the hot stock gets absorbed so that the rice doesn't scorch.)

8. Step 8

   Add the next ladle of stock as soon as the rice is almost dry.

9. Step 9

   Keep adding the stock, a ladle at a time, waiting for the liquid to absorb before adding more stock. This should take between 20 and 30 minutes, or until the grains are tender but still firm to the bite without being crunchy. 

10. Step 10

    Stir in the remaining butter and the Parmesan cheese and season to taste with kosher salt .

11. Step 11

    Fold in the chicken. Serve in individual bowls and garnish with additional shaved Parmesan. Enjoy.