3 Large Chicken Breasts
1lb Mushrooms
4oz Butter
1 Large Onion
Garlic As Desired
20oz Arborio Rice
8oz Wine
10cups Stock
6oz Parmesan
2oz Butter

Yields 4 hearty portions

First sautee off the mushrooms and chicken, remove from the pan.
Melt the butter in the pan and sautee the onion and garlic.
Add the rice and cook, stirring, until starting to turn translucent.
Stand back and add the wine!
Stirring constantly add the stock a ladle at a time, stir until fully absorbed before adding the next ladle.
Be prepared to be stood there stirring for at least 20 minutes, until the rice is cooked.
Don’t be worried if the rice is cooked and you haven’t used all the stock, or if you need more stock.
Right before serving stir in the parmesan and butter, and some fresh parsley is desired.

If altering recipe, I found that 2oz rice = 1 cup stock approximately.

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