• In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto. Add the porcini mushrooms to the stock and cover. Set aside until the mushrooms are tender, about 5 minutes. With a slotted spoon remove the mushrooms and finely chop. Keep stock warm on low heat.             
• To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
• Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). With the last ladle of stock add the reserved mushrooms. Taste frequently for doneness during the last five minutes of cooking time.
• Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
• Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

• Season chicken with salt and pepper, then dredge in flour and shake off any excess.
• In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
• Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
• Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
• Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
• Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
• Garnish with chopped fresh basil leaves and serve warm.

Notes

• Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
• To slice chicken breasts into thin cutlets: Place a chicken breast down flat on a cutting board. Hold one hand flat on top of the breast, and use a sharp knife to cut the breast in half, parallel to the cutting board.
• The cutlets should be about ¼ inch in thickness. If they are thicker than that, use a meat mallet to pound them down thinner.
• Boneless and skinless chicken thighs can be used in place of chicken breasts, but keep in mind that they take longer to cook.
• When sauteing the garlic, add a little bit of sundried tomato oil for more flavor.
• Do not use half and half/single cream as that won't thicken the sauce enough.
• We recommend buying a block of parmesan cheese and grating it yourself. Store-bought parmesan cheese doesn't have much flavor, and doesn't melt well in sauces.

Storing tips

• Store the leftovers in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in the oven, you will need to add a splash of water to thin out the sauce as it thickens in the fridge.
• We don't recommend freezing creamy sauces as they change textures to grainy when frozen.

• In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto.
• To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
• Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). Taste frequently for doneness during the last five minutes of cooking time.
• Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
• Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.