Mushroom and Chicken Risotto | Umami

Ingredients

• 2 tablespoons butter
• ½ pound mushrooms, thinly sliced
• ⅔ pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 5 ½ cups canned low-sodium chicken broth or homemade stock (more if needed)
• 1 tablespoon vegetable oil
• ½ cup chopped onion
• 1 ½ cups arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley