Q: One of my favorite restaurants in the metro area is Mia Spia in the Park Place shopping center on Ashford Dunwoody Road. Even though I have sampled many of the menu offerings and found them to be most delightful and pleasing to the palate, I would particularly like to have its recipe for risotto, which is my all-time favorite.

-- Dolores Henry, Tucker

A: Mia Spia's risotto is colorful and flavorful -- perfect for a winter's eve. Chef Rick Marianacci cautions, "Risotto is a test of patience. To try to rush through this dish is a mistake, for it will not come out creamy. Slow stirring with a wooden spoon is key."

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Grilled Chicken Risotto With Mushrooms and Spinach

Make 6 servings

Preparation time: 20 minutes

Cooking time: 35-45 minutes

5 to 7 cups low-sodium chicken broth

2 tablespoons olive oil

2 medium onions, finely chopped

2 cloves garlic, minced

2 1/2 cups (1 pound) arborio rice

1/2 cup dry white wine

1 pound boneless, skinless chicken breasts

Salt and freshly ground black pepper

2 tablespoons butter

2/3 cup (3 ounces) Parmigiano-Reggiano cheese

4 basil leaves, chopped

8 ounces mixed (button, shiitake, crimini, etc.) mushrooms, sliced

1 bunch spinach, stemmed and washed thoroughly

In a saucepan, bring broth to a boil and then reduce to a simmer. In a large pan or stockpot over medium heat, add olive oil. Saute onions and garlic until softened. Add the rice and stir for 2 to 3 minutes. Add wine and cook until almost evaporated. Slowly add the warm stock, 1/2 cup at a time, stirring constantly until the liquid is absorbed. Continue adding the stock, 1/2 cup at a time, until the rice has absorbed all the liquid and is just tender.

Meanwhile, season the chicken with salt and pepper and grill until done. Slice on the bias and set aside.

When rice is ready, stir in butter, cheese, basil and mushrooms. Season with salt and pepper to taste. Add grilled chicken and spinach, mix to incorporate and serve.

Per serving: 556 calories (percent of calories from fat, 21), 37 grams protein, 68 grams carbohydrates, 1 gram fiber, 12 grams fat, 61 milligrams cholesterol, 707 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.