Chicken and Mushroom Risotto

Ingredients

• 2 1/2 tbsp butter
• 3 large garlic cloves, minced
• 1 tsp dried rosemary, crushed
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1 lb cooked chicken breasts, cut into small chunks
• 1 cup hot chicken stock
• 3 cups hot milk
• 3 cups fresh mushrooms, sliced
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Directions

1. In large heavy pot, melt butter.
2. Sauté onion, garlic and rosemary over medium heat for 3 minutes.
3. Add rice and cook, stirring 2 minutes.
4. Mix in stock and mushrooms. Bring to a boil and reduce heat to a gentle boil.
5. When stock is absorbed, start adding milk, half a cup at a time, stirring each batch until absorbed.
6. Add chicken, then cheese. Add more hot liquid if needed. Season and serve.