Melt 3 tablespoon of the butter in a large skillet on medium to medium high heat. Then add some minced garlic and shallots and sauté around 3 minutes.
Next add the rice and stir until all of the grains are coated with butter. Stir for around 1 minute.
Still on medium to medium high heat, add the white wine to deglaze. Stir until the wine is mostly absorbed, and then begin adding ½ cup of broth at a time, stirring all the while. Once the broth you have added has been absorbed, then add some more until that has been absorbed, and so forth and so on. I like to start seasoning with some salt and pepper after about 2 cups of broth. After 2 cups have been added, with each additional ½ cup add a pinch of salt and pepper. It took 5 cups of chicken broth to make my dish...your dish may require a little more or a little less. Don't forget to keep stirring.
You are finished adding broth once the rice cannot absorb any more broth and you have a nice and creamy dish. Reduce to medium low heat. Now it's time to add the Parmesan, Italian parsley, and all of the chicken. Stir to combine and heat through.
The final steps are to add the remaining 3 tablespoon butter, taste, and adjust for seasoning.
Serve your Creamy and Dreamy Chicken Risotto with additional Italian parsley and more freshly grated Parmesan!