Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden and cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.

In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.

Add the Arborio rice to the pan and stir well, coating the grains with the oil and onions. Cook for 2 minutes, allowing the rice to toast lightly. This step helps the rice absorb more flavour and achieve a perfect texture.

Pour in the white wine, stirring continuously until the liquid is absorbed. This adds a delicious depth of flavour to the dish. If not using wine, skip to the next step.

Begin adding the warm chicken stock one ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process until the rice is cooked al dente (about 18-20 minutes). You may not need all of the stock.

When the rice is almost done, stir in the cooked chicken and any juices. Add the butter and grated Parmesan, mixing until creamy and well combined. Adjust seasoning with salt and pepper if necessary.

Serve the risotto hot, garnished with freshly chopped parsley and extra Parmesan if desired.