In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until fragrant. Stir in the sliced mushrooms and cook until tender.

Add the arborio rice to the pan and stir for about 2 minutes until the rice turns slightly translucent. If using, pour in the white wine and allow it to cook down.

Begin adding the chicken broth ½ cup at a time, stirring constantly. Allow the liquid to absorb before adding more broth. Continue this process for about 20 minutes until the rice becomes creamy and tender.

Stir in the shredded chicken and Parmesan cheese, mixing until well combined. Season with salt and black pepper. For an extra flavor boost, try serving it alongside Garlic Butter Green Beans.