Chicken and Mushroom Risotto

Ingredients:
• 14 ounce chicken broth
• 3 cups water
• 2 tablespoons olive oil
• 8 ounces boneless, skinless chicken breast, cut into 2 inch pieces
• 1 cup sliced mushrooms
• 1/4 cup minced shallots
• 1 cup Arborio rice
• 1/2 cup freshly grated Parmesan cheese
• freshly ground pepper, to taste

Stir together the chicken broth and water in a small saucepan. Bring the mixture to a boil over high heat. Coven and reduce the heat to a temperature high enough to maintain a simmer

Meanwhile, heat 1 tablespoon of oil in a skillet over medium high heat. Add the chicken, mushrooms and shallots. Cook stirring occasionally for about 4 minutes or until the chicken is almost cooked, cover and set aside.

In the above skillet, heat the remaining olive oil. Add the rice and stir to coat. Pour 1 cup of the broth mixture into the rice and stir until the liquid id absorbed.

Stir the chicken - mushroom mixture in with the rice. Continue adding the chicken broth one cup at a time and stir until the liquid is absorbed. This might take 15 minutes and might not need all of the broth.

Remove from heat and add the cheese and pepper, stirring until the cheese has melted.

Risotto is best eaten after being prepared and not as a leftover.

Varations
• Replace one cup of water with white wine.
• You can add vegetables such as red pepper, sun dried tomatoes or asparagus.