4-6 servings

I was cooking dinner at my friend's, Denise, home, when we realized that one of our good friends joining us for dinner was allergic to seafood and was lactose intolerant!  So, I quickly came up with an alternative recipe and this is what I created.

Denise went to the store and bought chicken, mushrooms and vegetarian mozzarella so that three of us could have Seafood and Dill Risotto and Carrie could have this version of risotto.  She loved it and asked that I provide the recipe for it, so here it is!  Thank you for the request, Carrie!

It is so creamy and delicious, you would never know that this is dairy free.  The soy mozzarella is PERFECT for this!  Tasted just like regular mozzarella!

 TIP:  For a tad bit healthier recipe, use extra virgin olive oil in place of butter and low-fat, low sodium chicken broth.

• 2 chicken boneless, skinless chicken breasts, cubed and boiled until no longer pink
•  2 cups (16 ounces) chicken broth
• 3 tablespoons butter, divided
•  1 cup sliced mushrooms
•  3 medium shallots, finely chopped
•  1 tsp. dried basil
• 1 cup Arborio rice
•  2 cups white wine
•  1/4 cup grated soy, vegetarian mozzarella (or 4 slices if it comes in slices, broken into small pieces

   1. In a large saucepan bring the broth and wine to a simmer and keep it hot (do not let it boil as it will reduce from the steam and you will not have enough liquid!).
   2. Meanwhile, in a large, deep skillet over medium heat, melt 1 1/2 tablespoons of the butter and then add the shallots.
   3. Reduce the heat to low and cook for about 5 minutes; do not brown the shallots.
   4. Add the rice and cook, while stirring, for 2 minutes (it will start to look less white and a bit translucent - do not brown).
   5. Increase the heat to medium and add the hot broth/wine mixture, half a cup or so at a time, stirring constantly, and continue to add broth/wine mixture a cup or so at a time until liquid is absorbed each time and none is left.
   6. Be sure to stir constantly
   7. To the cooked rice add the basil, mushrooms, remaining 1 1/2 tablespoons of butter and cheese.
   8. Cook over medium heat, stirring, until the butter and cheese melt and the ingredients are incorporated evenly.
   9. Add chicken and stir until heated through.
  10. Season with salt and pepper if desired and enjoy!