Introduce the risotto rice to the skillet, stirring it with the vegetables to coat each grain with the fat and flavor. Toast the rice until the edges become translucent.
Pour in the white wine, stirring continuously until the liquid is fully absorbed by the rice.
Slowly add a ladle of the hot chicken broth to the rice, stirring regularly. Once absorbed, add another ladle of broth. Repeat this process, ensuring each batch of liquid is absorbed before adding more.
As you reach the last two additions of broth, reintroduce the cooked chicken pieces back into the skillet.
After about 18-20 minutes of cooking, taste the rice. It should be tender with a slight bite in the center.
Remove from heat and stir in a generous amount of parmesan cheese and a knob of butter. These will give the risotto its signature creamy consistency.