Ingredients
3 tbsp olive oil
1 med onion, chopped
2 cloves garlic, minced
12 oz mushrooms, I prefer either a gourmet mushroom mix, or chopped portabella mushrooms
1/2 c heavy cream
1 cups aborrio rice
3 cups chicken broth
1 rotisserie chicken (about 3 lbs.), meat removed in large chunks
1 1/2 cups freshly grated Parmigiano cheese
Salt and freshly ground pepper
Directions
Heat a large sauté pan over high heat. When the pan is hot, add oil. Once oil is hot Add the onion to the pan and sauté for 2- 3 minutes, let them sweat till transparent, but NOT caramelized. Add the mushrooms and garlic to the pan and sauté for about 3 minutes. Heat the chicken broth in another pan. Add aborrio rice to onion, mushroom mixture. Allow rice to absorb oil. Add one soup ladle of stock at a time to rice mix, bring to a boil. Allow rice to absorb stock while constantly stirring, then add another ladle; repeat until rice is cooked about 18-20 mins. Add cream, parmesan, and chicken to the pan and bring mixture back up to a boil.
Season with salt and pepper to taste.
