Comforting Chicken, Cranberry, and Mushroom Risotto
A hearty, nutritious, and delicious dish, perfect for sharing with anyone who is under the weather or in need of a little comforting. Short brown rice gets you your whole grain (and makes it diabetic-friendly), plus the brown kind doesn't take any longer to cook than standard white risotto rice.
Use a store-bought roasted chicken to easily get the 2 cups chicken as well as the goo from the bottom of the package, which works well for the drippings.
I use a mixture of white button and hen-of-the-woods mushrooms, but use your favorites.
If not serving immediately, you can cover and chill this up to 1 week or freeze up to 3 weeks. If frozen, thaw overnight and reheat in a 350°F (175 degrees C) oven until warmed through, about 30 minutes.