Serve Rocco’s creamy Parmesan risotto

1. Heat a large sauté pan over high heat. When the pan is hot, pour in the oil and allow it to get hot. Add the onion to the pan and sauté for 2- 3 minutes. Add the mushrooms to the pan and sauté, without disturbing, for about 3 minutes, or until they start to get color.

2. Add the wine and cook until it has reduced by half, about 2 minutes. Add the rice and stir until everything is mixed. Add the chicken broth and bring mixture to a boil. Stir in the cheese and butter until rice is creamy. Add chicken to the pan and bring mixture back up to a boil.

3. Season with salt and pepper to taste. Stir in the parsley and serve.