Season the Chicken: Start by seasoning the chicken strips with salt and pepper. Set them aside so the seasoning settles into the meat while you prep the vegetables.
Sauté the Base: Heat a large deep pot over medium heat and add olive oil with butter. Once melted, add the chopped leeks and mushrooms. Stir often and cook for about 5 minutes until soft and lightly golden.
Brown the Chicken: Add the chicken strips directly into the pot. Cook while stirring gently for 4 to 5 minutes until the chicken turns white on the outside and picks up flavor from the vegetables.
Deglaze the Pot: Pour in the white wine and stir well, scraping the bottom of the pot. Let it simmer for about 1 minute until the sharp smell fades and the liquid reduces slightly.
Add Rice and Broth: Stir in the rice until coated in the creamy mixture. Pour in the chicken broth and mix everything together. Bring it to a gentle simmer.
Simmer Slowly: Lower the heat, cover the pot, and let it cook for about 18 to 20 minutes. Stir once halfway through to keep the rice from sticking. The rice should absorb most of the liquid.
Make It Creamy: Pour in the heavy cream and stir gently. Let it cook uncovered for another 5 minutes until the rice turns creamy and tender.
Finish and Rest: Turn off the heat and sprinkle chopped parsley on top. Cover the pot and let it rest for 5 minutes before serving.
