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When you want the most out of your ingredients sometimes you need to cook the slow and painful way. But this recipe is one that when done correctly you will fall in love with it! Not only is it so tasty, but it is actually quite healthy and a nice way to avoid adding chicken to your rice! The delicious risotto you will have on your plate, in the end, will be worth your time, than doing it the classic simple way.
Put the chicken and the mushroom broth in a small saucepan and set the heat to medium. Once the water starts boiling, reduce the heat to low.
Melt 4 tablespoons of butter in a deep skillet and saute the shallots. After 2 minutes add thyme and garlic, 5 minutes in add chanterelles and at the end half a cup of white wine. Let it simmer for 10 minutes or once the wine is gone and add 1 teaspoon of salt. Empty the mix in a bowl.
Melt 1 tablespoon of butter in the skillet you used over low or medium heat and add the arborio rice. We don’t want the rice to stick to the bottom or make the rice brown so you need to stir for 3 minutes straight. Put 3/4 of a cup of white wine.
Once the wine is gone add the broth to the rice, one ladle at a time and keep stirring once there is no liquid left in the skillet. When that happens, repeat the process until the rice is soft, which should take about 30 minutes. You might not have to put all the broth.
Now you should add parmesan, chanterelles, parsley, lemon and salt and pepper, stir it well and your meal is ready to eat! You may garnish with chopped parsley or thyme for extra flavor.