Risotto with Chicken, Mushrooms and Peas

Speaking of Italy, one of my favorite meals is creamy, delicious risotto. It takes a little time to make, but the results are worth it. No matter what is thrown in with the rice ... shellfish, poultry, vegetables ... it makes a creamy, delicious meal. For me, it is a little heavy as a first course, but it can be served in smaller portions that way as well.

Risotto with Chicken, Mushrooms and Peas
(Makes 4 main course servings.)

• 4 tablespoons extra virgin olive oil
• 8 ounces mushrooms, sliced
• 6 cups (48 ounces) low salt chicken stock or broth
• 1 onion, chopped
• 1 1/2 cups Arborio rice
• 3/4 cup white wine
• 2 cups cooked chicken, cubed
• 1 cup frozen peas, thawed
• 2/3 cup grated Parmesan cheese, plus extra for serving
• Salt and freshly ground pepper, to taste
• Fresh Italian parsley, chopped

Risotto with Chicken, Mushrooms and Peas

Heat 2 tablespoons of oil in a large sauté pan. Add the sliced mushrooms and cook until liquid has been absorbed. Set aside.

Bring the stock or broth to a boil. Reduce heat to low and keep hot.

In a large pot, heat the olive oil and add the onion. Cook until softened and translucent, about 2 to 3 minutes. Add the rice and cook, stirring often, until the rice turns opaque, about 2 to 3 minutes. (Do not allow the rice to burn.)

Add the wine and cook, stirring constantly, until it is almost completely absorbed. Stir in a ladleful of hot stock or broth and continue to cook, stirring until liquid is almost absorbed. Continue, one ladleful at a time until the rice is tender but still slightly al dente (firm to the tooth), about 20 to 25 minutes.

Stir in the chicken, mushrooms and peas and stir to heat through. Pour in a final ladle of stock or broth, stir and remove from heat. Stir in the Parmesan and salt and pepper to taste. Spoon into bowls and sprinkle with extra Parmesan cheese, if desired. Add the parsley and serve.