Lebanese-Style Chicken and Mushroom Risotto

Method

1. In a large pot, sauté onion until translucent.
2. Add arborio rice and stir to coat with oil, then add white wine.
3. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed.
4. Add cooked chicken, mushrooms, Parmesan, butter, thyme, salt, and pepper.
5. Simmer for 15-20 minutes until rice is tender and creamy.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.