Chicken and Broccoli Risotto

Total time: 30 minutes
   A silky risotto, with bright green broccoli and bits of chicken this is sure to please the most discerning palate. It's finished with freshly grated Parmesan and a scattering of sautéed mushrooms.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion
• 1 tbs butter
• 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
• Condimenti
• 1 chicken breast, boneless, skinless
• 2 slices Prosciutto, 1oz (30gr)   optional, but I had some left
• 4oz (120gr) mushrooms
• 1/3 - 1/2 head of broccoli, about 1 cup of florets
• 1/2 onion
• 1 tsp thyme
• 1 tsp oregano
• 1 tbs olive oil

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion, divide.
• In medium sauce pan heat butter; add the half the onion and sauté until transparent. 
• Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir. 
• Start condimenti. 
• When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before adding the last 1/4 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. 
• Add the Parmesan and the chicken/onion mixture, stir well. 
• Gently stir in the broccoli and pour into a bowl or risotto platter.
•  Scatter mushrooms on top and serve.
• Condimenti:
• Cut broccoli into small florets.  
• When the stock for the risotto is boiling, drop in the florets and simmer 5 minutes. 
• Remove with a slotted spoon and spread out on a plate to cool to room temperature. This is to help retain their bright green color.
• Clean and slice mushrooms.
•  Cut chicken into bite-size pieces. 
• Heat oil in a medium skillet.   Add mushrooms and sauté until well browned, about 10 minutes.  
• Remove to a plate and set aside. 
• Add onion and sauté until tender. 
• Add chicken, ham if using, and sauté until cooked through. 
• Add herbs, cover and keep warm over very low heat until needed.

Note:   The risotto will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.