1 medium onion
2-3 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp butter
1 1/2 c Arborio rice
1/2 cup white wine (optional)
6-8 cups good chicken stock
3-4 sprigs of fresh thyme, or 1/4 tsp dry
2 tsp olive oil or butter
1 cup fresh mushrooms, cleaned and diced
1/4 cup balsamic vinegar
1 1/2 cups cooked chicken (rotisserie), diced
Chicken "glacé" from the rotisserie chicken container
Parmesan cheese
Directions
Sauté onions in oil and butter until translucent. Stir in rice and continue to cook until rice begins to pick up some golden color. Stir in garlic and cook for one minute. Add 1/2 cup wine or stock, thyme, and the chicken glacé from the bottom of the chicken container and cook, stirring, until the rice begins to absorb the liquids. Set timer for 30 minutes.
Add stock 1/2 cup at a time, stirring very frequently, over the next half hour, allowing the rice time to absorb the liquid between additions. Keep heat moderate to prevent sticking. Rice will slowly become softened and creamy. In a separate pan, sauté diced mushrooms in oil or butter until browned and softened. Stir vinegar into mushrooms and cook until syrupy and thick. After the last addition of stock to rice, add chicken and mushrooms and cook, stirring, for another minute or two.
Serve hot. Top with grated parmesan cheese and more fresh thyme.
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