Step 1: Prepare the Broth : In a saucepan, heat the chicken broth over low heat. Keep it warm throughout cooking — warm broth helps the rice cook evenly and maintain its creamy consistency.

Step 2: Cook the Chicken and Mushrooms : In a large skillet or heavy-bottomed pan, heat 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the chicken cubes, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside. In the same pan, add mushrooms. Sauté for 5–7 minutes until browned and their moisture evaporates. Add minced garlic and cook for another 30 seconds. Remove and set aside with the chicken.

Step 3: Start the Risotto : In the same pan, add 1 tbsp olive oil and 1 tbsp butter. Add the finely chopped onion (or shallot) and cook until soft and translucent, about 3–4 minutes. Stir in the Arborio rice and toast for 1–2 minutes until the grains become slightly translucent around the edges.

Step 4: Deglaze : Pour in the white wine, stirring until most of it evaporates. This step adds depth and a hint of acidity to balance the richness of the dish.

Step 5: Add the Broth Gradually : Begin adding 1 ladle (about ½ cup) of warm broth at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, until the rice is creamy and al dente. Adjust the heat as needed to keep a gentle simmer.

Step 6: Combine and Finish : Stir the cooked chicken and mushrooms back into the risotto. Add 2 tbsp butter and the Parmesan cheese, stirring until melted and creamy. Taste and season with salt and pepper.

Step 7: Rest and Serve : Let the risotto rest for 1–2 minutes before serving. This allows it to thicken slightly and reach the perfect texture.