Chicken and Mushroom Risotto with Red Pepper Coulis 

Total time: 30 minutes
   This uses Red Pepper Coulis left from White Bean Soup. (It would be a perfectly lovely risotto without it.)  We could just stir the Red Pepper Coulis into the risotto, but I liked the idea of drizzling it over the top for an occasional 'bite' of flavor.  And it's prettier!

 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 other half for the condimenti
• 1 tbs butter
• 3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated
• Condimenti
• 1 1/2 cups leftover chicken or 1 chicken breast, boneless, skinless
• 4oz (120gr) mushrooms
• 1/2 cup olives green olives    I used pimento stuffed
• 1/2 onion
• 1 tsp thyme
• 1 tsp oregano
• 1 tbs olive oil
• Garnish
• red pepper coulis

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion.
•  In medium sauce pan heat butter; add 1/2 of 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 rice has almost absorbed all the wine 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 you add the last 1/3 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 a few tbs 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 condimenti, stir well, spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
• Condimenti
• Chop onion. 
• Clean and slice mushrooms. 
• Cut chicken into bite-size pieces. 
• Cut olives in half. 
• Heat oil in small skillet.   Add onion, mushrooms and sauté until tender. 
• When vegetables are tender and add chicken and herbs.  If using raw chicken, sauté until cooked through. 
• Stir in olives, cover, turn heat to low and keep warm until needed. 
• Gently reheat red pepper coulis and keep warm until needed.
• To finish:
• Drizzle with Red Pepper Coulis.  Serve.

Note:   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.