Instructions

• 1

  In a large straight-sided skillet over high heat, heat 1 tbsp of oil. Add the mushrooms and cook, stirring occasionally, until golden-brown, about 5-8 minutes. Transfer to a plate and set aside.

• 2

  Reduce heat to medium-high and heat 1 tbsp oil. Add 2 green onions and ginger and cook until fragrant, about 30 seconds. Stir in the rice and cook, stirring constantly, until translucent, about 2-3 minutes. Stir in the wine and cook until fully absorbed.

• 3

  Stir in 2 cups of the broth. Simmer on medium-low heat, stirring constantly, until liquid is completely absorbed, about 3-5 minutes. Ladle in 2 cups of the broth at a time and cook, stirring often, until absorbed. Repeat with remaining broth. Add more broth, as needed, until rice is fully cooked, about 12-15 minutes.

• 4

  Stir in the cooked mushrooms, Parmesan and more broth, if needed, to adjust the consistency to resemble slow-moving lava. Season with salt and pepper.

• 5

  Approximately 5 minutes before the risotto is finished cooking, heat a separate skillet over medium heat. Add remaining oil. Cook Kevin's Natural Foods Orange Chicken according to stove top directions.

• 6

  Top the risotto with chicken and garnish with the remaining green onions, nori, additional Parmesan and chilies.