Warm the broth. Pour chicken broth into a saucepan and keep it at a gentle simmer on low heat. Warm broth helps the rice cook evenly and absorb liquid faster.

Season and sear the chicken. Pat the chicken dry, season with salt and pepper. In a wide skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high. Sear chicken until lightly golden and just cooked through, about 4–6 minutes. Transfer to a plate; keep warm.

Start your base. In the same pan, reduce heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Sauté onion (or shallot) with a pinch of salt until soft and translucent, 3–4 minutes. Stir in garlic for 30 seconds until fragrant.

Toast the rice. Add Arborio rice. Stir for 1–2 minutes until the edges look slightly translucent. Don’t skip this step; it builds flavor and protects the grains from turning mushy.

Deglaze with wine. Pour in white wine and stir until it’s mostly absorbed. If skipping wine, add a ladle of broth and a teaspoon of lemon juice for brightness.

Add broth gradually. Ladle in about 1/2–3/4 cup of warm broth. Stir gently and often, keeping the rice at a steady simmer. When the liquid is almost absorbed, add another ladle. Continue this rhythm for 16–20 minutes.

Fold in the chicken. When the rice is nearly al dente (tender at the edges with a slight bite), stir the chicken back in. If using mushrooms or peas, add them now. Keep adding broth as needed to maintain a creamy flow.

Finish for creaminess. Turn off the heat. Stir in 2–3 tablespoons butter and the Parmesan until glossy and creamy. Adjust with a splash more broth if it’s too thick. Season with salt and plenty of black pepper.

Brighten and rest. Add lemon zest and a small squeeze of lemon juice. Let the risotto sit for 1–2 minutes; it will relax into the perfect texture. Sprinkle with parsley.

Serve immediately. Risotto waits for no one. Spoon into warm bowls and top with extra Parmesan and pepper.