Olive oil

2 medium sweet onions - chopped
2 cups Arborio
1 cup red wine (I use a Cabernet)
5 to 6 cups low sodium chicken stock — heated to a simmer

8 ounces boneless breasts of chicken - cut into 1-inch strips
8 ounces Cremini mushrooms - quartered
1.5 ounce package French demi glace (found in most food markets)

Sea Salt and freshly ground black pepper to taste
Freshly grated Parmigiano-Reggiano cheese to taste

Over medium heat, in a large sauté pan, heat the olive oil and add the onions - sauté until translucent and just beginning to turn golden. Add the Arborio and sauté for 1 minute. Deglaze the pan with the red wine. Once the wine is absorbed, begin to add the chicken stock, 1/2 cup at time. Continue to cook on medium heat, stirring until the stock is absorbed, adding in more stock, 1/2 cup at a time. You will probably use 5 cups of chicken stock and may need a bit more. Taste the risotto and if it’s too al dente, add just enough stock and continue to cook until it is tender but not mushy. The risotto should be just a little firm to taste. While you are cooking the risotto, in a large heavy sautsauté skillet, heat just enough olive oil to coat the bottom of the pan. Add the chicken strips and season with salt and pepper to taste. Sauté the chicken just until cooked through and transfer to a warm platter. Add a bit more olive oil to the pan and add the mushrooms. Season with salt and pepper to taste and sauté just until they are cooked through. To finish the dish: Add the demi glace to the risotto as soon as the cooking process is completed and gently stir until well incorporated. Add the chicken and mushrooms to the pan and gently combine. Add the cheese to taste and correct the seasoning with salt and pepper. Yield: 4 - 6 servings of risotto as a main dish Note: Veal or Beef Demi Glace can be purchased in a concentrated form in most gourmet food markets. Follow the directions on the package to make the demi glace.