Amazing Chicken Risotto

Step 1 -Season the chicken pieces evenly with the salt and the black pepper.

Step 2 -In a large skillet or saucepan over medium heat, add 1 tablespoon of the olive oil.

Step 3 -Add the chicken pieces to the hot oil and cook, while stirring occasionally, until they are golden-brown and reach an internal temperature of 165 degrees F, about 5-6 minutes.

Step 4 -Transfer the chicken pieces to a plate and set them aside.

Step 5 -In the same skillet, add the onions and cook until translucent, about 2-4 minutes. If the skillet seems too dry, add the extra olive oil, as needed.

Step 6 -Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.

Step 7 -Add the rice to the onion mixture and cook, while stirring, until the edges of the rice start to turn translucent, about 2 minutes.

Step 8 -Add 1/2 cup of the warm chicken broth to the rice mixture and stir to combine, while scraping the bottom of the skillet to release the browned bits.

Step 9 -Cook the rice mixture, while stirring frequently, until the chicken broth is almost completely absorbed.

Step 10 -Using a ladle, add 1/2 cup of the remaining warm chicken broth to the rice mixture and cook, while stirring, until almost completely absorbed.

Step 11 -Repeat the ladling process until the rice is al dente and creamy. You may not need all of the chicken broth.

Step 12 -Add the reserved chicken pieces to the rice mixture and cook, while stirring, until warmed through.

Step 13 -Transfer the skillet from the heat.

Step 14 -Add the parmesan cheese and the butter to the risotto mixture and stir until the cheese is melted and the mixture is combined.

Step 15 -Season the risotto with the salt and the black pepper, as needed.

Step 16 -Serve garnished with the parsley.