1. Prepare the Chicken:

• Season the Chicken: Dice the chicken into bite-sized pieces and season generously with salt and pepper.
• Cook the Chicken: In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Once done, remove the chicken from the pan and set aside.

2. Sauté the Vegetables:

• Cook the Onion: In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
• Add Garlic and Mushrooms: Add the minced garlic and sliced mushrooms to the pan, and cook for another 5-6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture. Season with a pinch of salt and pepper.

3. Cook the Risotto:

• Add the Rice: Stir the Arborio rice into the pan with the vegetables and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors from the pan.
• Deglaze with Wine: Pour in the dry white wine (if using), stirring continuously until the wine is mostly absorbed by the rice. This step adds acidity and depth to the risotto. If you’re not using wine, you can skip this step and go straight to adding the broth.

4. Simmer the Risotto:

• Add the Broth: Begin adding the warm chicken broth to the rice one ladle at a time. Stir constantly and let the rice absorb the broth before adding more. Continue this process until the rice is creamy and cooked through but still al dente, about 20-25 minutes. You may not need all the broth, but the risotto should have a creamy consistency when done.
• Finish the Risotto: Once the rice is cooked to your desired texture, stir in the cooked chicken and any juices that may have accumulated. Add the remaining tablespoon of butter and Parmesan cheese, stirring until the butter is melted and the cheese is incorporated. Taste and adjust seasoning with salt and pepper as needed.

5. Serve:

• Garnish and Serve: Spoon the risotto into serving bowls and garnish with fresh parsley and additional Parmesan cheese. If desired, you can add a sprinkle of fresh thyme for extra flavor.