1. In a large pot, heat the herbed butter over moderate heat. Add the sliced mushrooms and cook, stirring frequently, until they are browned and fragrant, about 5 minutes.
2. Add the diced chicken, 1/4 teaspoon of salt, and the black pepper to the pot. Cook until the chicken is just cooked through, about 3 to 4 minutes. Remove the mushroom and chicken mixture from the pot and set aside.
3. In a separate medium saucepan, bring the chicken broth to a simmer.
4. In the same pot used for the mushrooms and chicken, heat 1 teaspoon of oil and the 1 Tbsp. regular butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
5. Stir in the Arborio rice and cook until it begins to turn opaque, about 2 minutes.
6. Pour in the dry white wine and the remaining 3/4 teaspoon of salt. Cook, stirring frequently, until all of the wine has been absorbed by the rice.
7. Begin adding the simmering chicken broth to the rice, about 1/2 cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. Cook the rice in this way until it’s tender, which should take around 22-25m minutes. Adjust the heat as needed to maintain a gentle simmer.
8. Once the rice is tender and creamy, stir in the cooked chicken and mushrooms, grated Parmesan cheese, and chopped parsley. Heat through until everything is warmed.
9. Serve the creamy chicken and mushroom risotto hot, with additional grated Parmesan cheese sprinkled on top if desired.

How to Make Herbed Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 1-2 tablespoons chopped fresh herbs (such as rosemary, thyme, or parsley)
• Pinch of salt (optional)

Instructions:

1. In a small bowl, combine the softened butter and chopped fresh herbs.
2. If desired, add a pinch of salt to enhance the flavor.
3. Use a fork or spoon to thoroughly mix the herbs into the butter until well combined.
4. Place the softened butter onto a piece of parchment (or wax) paper in the shape of a log. Roll the paper up and twist the paper on both ends to tighten and shape the butter into a log.