Heat a large pan or ceramic dutch oven over high heat.

Add 1 tbsp olive oil.

When oil is shimmery, add diced chicken.

Cook until browned on all sides.

Add diced onion and bell pepper.

When vegetables are slightly browned, add butter and stir.

Lower heat to medium-low, add rice, stir well.

Let rice brown just slightly (think "toasted" for a little flavor)

Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.

Stir frequently until rice thickens.

Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.

Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.

When your stock is gone, and the risotto has become thicker, taste a bit of it.

If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but it's all individual tastes.

Add diced green onions just before your risotto is done cooking- you won't want them to overcook.

When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.

Serve when warm.

Grate fresh parmesan cheese over the top and enjoy!