Porcini & Truffled Chicken Risotto

Directions

• Step 1: Season chicken, if desired, with salt and pepper. Heat 1 tablespoon oil in 5-quart pot over medium heat and cook chicken, turning once, until thoroughly cooked, about 8 minutes. Remove and keep warm. Meanwhile, bring broth to a simmer in medium saucepan over medium-high heat.
• Step 2: Heat remaining 1 tablespoon oil in same pot and cook shallot, stirring frequently, until tender, about 8 minutes. Add rice and cook, stirring, 3 minutes. Pour in just enough broth to cover rice and bring to a boil over high heat, stirring frequently. Reduce heat to medium-low and cook, stirring frequently, until liquid is absorbed. Add 1/2 cup broth, stirring frequently, until liquid is absorbed, about 5 minutes. Add another 1/2 cup broth, stirring frequently, until liquid is absorbed about 5 minutes.
• Step 3: Stir sauce into pot with broth and bring to a simmer. Add sauce mixture to rice mixture, 1 cup at a time, stirring frequently, until liquid is absorbed and rice is slightly creamy and just tender, about 25 minutes. Stir in spinach.
• Step 4: Slice chicken. Serve risotto topped with sliced chicken and shaved Parmesan cheese. Garnish, if desired, with chopped chives.