4 tbsp. olive oil, divided
2 onions, chopped
1/4 cup balsamic vinegar
1 1/2 cups uncooked Arborio rice
1/4 cup dry white wine
7 cups hot chicken broth (4 cans)
1/2 lb. mushrooms
2 tbsp. butter
2 cups chopped roasted chicken
Garlic to taste
Salt and pepper to taste
Heat 2 tbsp olive oil in saucepan over medium heat. Stir in the onions and mushrooms then saute for 15-20 minutes or until onions and mushrooms are dark brown. Remove from heat and stir in balsamic vinegar and set aside.
Heat remaining oil in separate pan oer medium heat. Stir in the rice and mix well. Cook for apx. 2 minutes while heating wine and then mix in. Heat broth in pot on medium and begin adding broth one cup at a time to rice until dissolved before adding another cup, apx. 30 minutes.
Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt, pepper and garlic. Serve with grated Parmesan as a garnish on top.