Chicken and Mushroom Risotto

Serves 6 - 8

Ingredients:

1 pound boneless, skinless chicken thighs, cut into bite size pieces
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
6 tablespoons olive oil
1 shallot, thinly sliced
1 pound shiitake mushrooms, wiped clean, stemmed, and sliced
2 cups Arborio rice
1/4 cup balsamic vinegar
3/4 cup red wine (I've used Sangiovese but I'm sure any red will do)
6 cups chicken stock, or canned, low-sodium chicken broth, heated
2 tablespoons butter
1/2 cup finely grated parmigiano-reggiano cheese
1 tablespoon fresh thyme leaves

1. Season the chicken with salt and pepper, and set aside

2. Heat 4 tablespoons of olive oil in a 14 inch saute pan over medium-high heat. Add the shallot and cook, stirring with a heat-resistant rubber spatula or a wooden spoon, until fragrant and soft, about 1 minute. Add the mushrooms and cook until nicely browned, 3 minutes

3. Move the mushrooms and shallots to the edge of the pan, and add the remaining 2 tablespoons olive oil. Add the chicken and cook without stirring until browned on one side, 2 minutes. Add the rice and cook, stirring, until the grains are opaque, about 2 minutes.

4. Add the balsamic vinegar and the wine, and continue cooking, stirring frequently, until nearly all of the liquid has been absorbed, 1 minute. Reduce the heat to medium, stir in 3/4 cup of the hot broth, simmer, and stir until nearly all of the liquid has been absorbed, about 3 minutes. Continue in this manner, adding more broth 3/4 cup at a time, and not adding more until the previous addition is absorbed, until all the broth has been added and the risotto is tender and creamy, 20-25 minutes.

5. Fold in the butter, cheese and thyme. Remove from the heat, adjust the seasoning as necessary, and serve immediately.

Recipe from: Emeril 20-40-60: Fresh Food Fast