Mushroom and Chicken Risotto

Cooking

1. Cut the chicken thigh into small pieces. Slice the button and porcini mushrooms, and finely dice the onion.
2. Heat the chicken broth in a saucepan and keep it hot over minimum heat.
3. Heat olive oil in a deep skillet and fry the chicken pieces until golden brown, about 6–7 minutes, then transfer them to a plate.
4. Add the sliced mushrooms to the same skillet and sauté until the liquid evaporates and they are lightly browned, then set aside with the chicken.
5. Add half of the butter to the skillet and sauté the onion until translucent. Add the rice and cook for 1–2 minutes, stirring, until the edges of the grains become translucent.
6. Pour in the white wine and simmer over medium heat until fully absorbed.
7. Add the hot broth one ladle at a time, stirring the rice constantly. Add the next portion only when the previous one is almost completely absorbed.
8. 5 minutes before the rice is done, return the cooked chicken and mushrooms to the skillet, and add salt and freshly ground pepper to taste.
9. Remove from heat, stir in the remaining cold butter and grated Parmesan. Cover with a lid for 2 minutes before serving.