This is a killer risotto, and almost foolproof.
the only way you can screw this up is it you didn't have a dog.
2 cups arborio rice
7 cups of vegetable stock I used cubes of bouillon)
1/2 cup of dry white wine
a big mit full of dried mushrooms (sliced)
2 cloves of garlic
1 small onion diced or equivalent diced shallotts
pan fry the mushrooms in olive oil,
they should get crispy, try not to burn
once done remove from heat.
Heat the stock
in pan saute the onions in the olive oil (3 tablespoons) and add garlic diced
what the heck, throw in a big dollop of butter
(the kind you get from cows)
after they are soft, but not brown add the 2 cups of Rice
and at the same time add 1/2 tsp of both S+P
stir constantly on Med High for 2 minutes, don't let the rice go brown
pour in 1/2 cup of white wine and simmer that off for a bit.
throw in the fried mushrooms
then ladle in 1 cup of the broth at a time and let it render down before adding another cup.
keep stirring it and keep an eye on it so it doesn't get either too dry or too soggy.
you wan tto keep this process up until the rice is al dente (tender but still firm)
when you have acheived this take it off the stove.
Risotto isn't supposed to be soggy.
throw in a big dollop of butter stir and serve.
the chicken is just pan fried in some olive oil and butter with diced garlice
then I poured some balsamic vinegar over top whilst it is cooking.
once chicken is done remove it
then add some more balsamic to the pan with some diced garlic
and simmer it down till it becomes thick
add a dollop or two fo butter and whisk together, remove from heat and pour over chicken and risotto, or just eat it with a spoon. Be careful if you do the latter with a white t-shirt, especially if it is your favorite white t shirt, the one that you got at American Eagle Outfitters on sale and they don't sell any other ones like it because the ones from old navy show your nerples.