Warm the Chicken Broth:

In a medium saucepan, warm the chicken broth over low heat. Keep it warm on the stove as you cook the risotto.

Cook the Chicken and Mushrooms:

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove the chicken from the pan and set aside.

In the same skillet, add the sliced mushrooms and cook until they are golden brown and softened. Remove the mushrooms from the pan and set aside with the chicken.

Sauté the Onions and Garlic:

Add the remaining 1 tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.

Add the minced garlic and cook for an additional 1 minute, until fragrant.

Toast the Arborio Rice:

Add the Arborio rice to the skillet and stir to coat it with the oil, butter, onions, and garlic. Cook for about 2 minutes, allowing the rice to toast slightly.

Deglaze with Wine (Optional):

If using, pour in the white wine and stir until it is mostly absorbed by the rice.

Cook the Risotto:

Begin adding the warm chicken broth to the rice one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente. You may not need all of the broth.

Add the Chicken and Mushrooms:

Once the rice is cooked, stir in the cooked chicken and mushrooms. Continue to cook for a few minutes until everything is heated through.

Finish the Risotto:

Stir in the grated Parmesan cheese and heavy cream (if using). Season with salt and pepper to taste. The risotto should be creamy and rich. If it’s too thick, you can add a little more warm broth to reach your desired consistency.