Oregano and Paprika Lebanese-Style Chicken and Mushroom Risotto

Method

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