Mushroom and Chicken Risotto

Originally this recipe is just mushroom risotto.  I can't remember where I got this recipe from. It was in my recipe box.  I had planned to make it on a night that we wanted to be meat free.  However, I had some yummy chicken and ended up throwing it in.  Risotto is this thing that everyone thinks it is hard to make because it sounds so complicated. WRONG.  It is easy, but you need to baby sit it.  You can't just throw it in a pot and expect it to done in an hour.  This particular recipe is not as rich as other recipes I have made.  The mushroom flavor is not strong throughout dish.  Next time I might add some of the juice from rehydrating the shiitake mushrooms.

Ingredients:
                               
2 Tbsp butter
2 cups mushrooms such as baby bella shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup dry white wine
4 pieces of chicken thighs or drumsticks
5-6 cups water
2 shallots chopped
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Directions:
1.  Bring chicken and water to a boil with salt.  Let the pot simmer for 1 hour.  At this point the chicken and broth will be ready. Ensure you have about 5 cups of broth.
2. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes. Add the rice and stir to combine.
3. Add wine, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering broth, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly. Wait until the broth is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy. Shred the chicken and toss into the risotto.
4. Stir in the Parmesan cheese and season to taste with salt and pepper. And Serve.