• Heat a pot over medium, add 2 Tbsp butter to melt.
• Add finely chop the shallot and saute chicken breast to sear its outer.
• Pour in broth, cover and bring it to boil with chicken breast.
• Wait for chicken breast to cook, when done, transfer chicken breast to the plate to cool it off while carefully transfer the hot broth to a pourable container. This hot broth will be used a little bit later to cook rice.
• In the same pot, melt remaining butter over medium/high heat. Stir a few times to coat the bottom of the pot with butter, if not, add some vegetable/olive oil.
• Stir in Arborio rice, keep stirring the rice with a paddle or similar until rice is golden then add some wine and stir well.
• Next is where you can pick different cooking methods to continue and finish risotto (to save time/manpower ultimately).

Finishing on Stove-top Risotto

• Pour in about ½ cup warm broth while stirring the rice.
• When the broth is boiling, reduce heat to low. Keep stirring until almost all liquid gets absorbed.
• Repeat the process by adding broth/stirring to absorb until rice is cooked half-way (about 1 cup of broth left).
• Add half of the remaining cup and sliced mushroom to rice while stirring well. Cover and simmering for around 10-15 minutes to make sure all grains are cook.
• Now add the final half cup and keep on stirring until liquid is reduced, taste test and adjust with salt/pepper if desired or leave that to the serving table time. Add parmesan and cilantro, stir well to fully mix them, and remove the whole pot from heat.
• Slice some earlier boiled chicken and serve on top of the risotto.

Finishing in Rice cooker Risotto

• Add all the butter-sauteed rice to the rice cooker.
• Pour in hot broth, add mushroom, and stir well before starting the rice cooker.
• When the cooking is done and shift to warm, carefully open cover, add Parmesan and chopped cilantro, stir and cover.
• Let sit for 10 minutes before serving with slices of boiled chicken from earlier.

Finishing with Instant Pot Risotto

• Add warm broth, rice and mushroom to instant pot, stir well.
• Replace cover, switch to rice function, and cook till done. If you don't have this, cook under pressure cooking for 6 minutes.
• Once done, manually quick-release the steam/pressure valve according to the instant pot's manual.
• When all pressure released, carefully open the lid, stir a couple of times then add chopped cilantro and Parmesan. Stir well to mix.
• Replace cover for 5 minutes before serving.