There are very few things I love to cook more than risotto. I love it for the same reason most people hate cooking it: It’s a long process — but it’s so delicious, we keep trying. I have made it a very simple process here without sacrificing flavor in any way.
Heat a large sauté pan over high heat.
When the pan is hot, pour in the oil and allow it to get hot.
Add the onion to the pan and sauté for 2- 3 minutes.
Add the mushrooms to the pan and sauté, without disturbing, for about 3 minutes, or until they start to get color.2.
Add the wine and cook until it has reduced by half, about 2 minutes.
Add the rice and stir until everything is mixed.
Add the chicken broth and bring mixture to a boil.
Stir in the cheese and butter until rice is creamy.
Add chicken to the pan and bring mixture back up to a boil.3.
Season with salt and pepper to taste.
Stir in the parsley and serve.