Rotisserie Chicken & Mushroom Risotto
Rotisserie chicken, from the deli, deboned and chopped
Extra virgin olive oil
Oyster mushrooms, chopped
|2 1/2 cups|
Parmesan cheese, grated
In a medium sized pot, heat the olive oil over medium low heat. Add the mushrooms and cook for five minutes, stirring occasionally.
Add the chicken stock, rice, chicken and bring to a simmer. Cover and cook for 15 minutes.
Add the cream, lemon juice and salt, return to a simmer and cook for an additional two minutes, covered.
Remove the pot from the heat, stir in the cheese and serve.