Makes 4 servings

Ingredients

250 Grams (8.8 ounces) chicken, de-boned and diced
4 Tablespoons olive oil
1 Cup Chinese cooking wine
1 medium-sized onion, chopped
4 Cloves garlic, chopped
3 Cups raw Vialone nanno rice
1 Cup Shitake mushrooms, chopped
6 Cups chicken stock
5 Sprigs Italian parsley, chopped
4 Tablespoons five spice powder
Salt and pepper to taste

Directions

Put chicken broth in a sauce pan and let it boil for twenty minutes.  Set aside.

To make the risotto, put two tablespoons of olive oil in a large casserole dish over medium heat.  Then, place the garlic and onion into the dish and saute for five minutes.  Add the rice into the dish and saute for three minutes.  Be sure to stir the dish in a continuous manner using a wooden spoon.  Put the Chinese cooking wine into the dish and reduce until almost dry.  Then, add the chicken stock into the dish as needed, half a cup at a time.  Add two tablespoons of five spice powder, salt and pepper.

In a separate pan, put two tablespoons of olive oil and heat it up.  Put the chicken into the pan and lightly brown it for a few minutes.  Then, add the chopped Shitake mushrooms and saute for ten minutes.  Season the chicken and mushroom with two tablespoons of five spice powder.  Then, put the remaining Chinese cooking wine into the pan to de-glaze the chicken and  mushrooms.

When the risotto is ready, put the chicken and mushroom mixture on top of it.  Sprinkle chopped Italian parsley leaves over the risotto before serving.