• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. • Pat chicken* dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)

• Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add rice, remaining Italian Seasoning, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used 1/2 tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.

• Add 1 cup simmering water and three stock concentrates (six stock concentrates for 4 servings) to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. • Repeat with remaining simmering water— adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

• While risotto cooks, heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in 1⁄3 cup plain water (1/2 cup for 4 servings) and remaining stock concentrates, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in sour cream, 1 TBSP cream sauce base (2 TBSP for 4), and 1 TBSP plain butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper.

• Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more. • Remove from heat; stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter) and half the parsley (save the rest for serving) until melted and combined. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water. • Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve. Chicken is fully cooked when internal temperature reaches 165°.