Risotto with Chicken

Risotto.  The very name evokes something delicious, and probably something a bit fancier than usual fare.  I am venturing in to learning to make good risotto.  This is, I believe, my second time, and while it was delicious I don't think I've really achieved true risotto goodness.  Here are a few photos from when I made it last week, plus the recipe (slightly modified from my newest addition to my cookbook library).  You may notice I didn't use the right kind of rice.  I bought the right kind and will try that next time.  Things to look forward to!

Ingredients

• 2 T olive oil
• 8 oz chicken breast, skinned and cut into 1-inch cubes (or however much you have and want to eat)
• 1 onion, finely chopped
• 1 garlic clove, pressed/ chopped
• 2 1/4 c risotto rice, preferably arborio
• 1/2 c dry white wine
• 7 1/2 c simmering chicken stock
• 2 T butter (optional)
• 1/3 c grated Parmesan cheese, plus extra to serve
• salt and freshly ground black pepper
• fresh flat-leaf parsley, to garnish

• Heat the oil and begin to cook the chicken cubes.  Add the onion and garlic and cook until the onion is soft.
• Stir in the rice and saute for 2 minutes, stirring constantly
• Add the wine and bring to a boil.  Simmer gently until almost all the wine is absorbed (yes, I did actually buy cooking wine for this!)
• Ad the simmering stock, a ladleful at a time, and cook, stirring continuously, until the rice is just tender and the risotto creamy.  Let each ladleful of stock be almost completely absorbed before you add the next.  Be patient.

• Add the butter and Parmesan cheese.  Season with anything else you desire.  Don't go overboard, since one of the nice parts of this risotto is its mild goodness :)