Heat chicken broth in large pan, having it hot will prevent the risotto from cooling off each time you ladle the broth into the hot pan.
In a large skillet over medium-high heat, add butter and onion.
Turn on to medium heat and add rice, stir until it's lightly toasted.
Add green sauce.
Ladle in 1 cup of broth, stir to blend everything together.
As the rice absorbs the broth you will ladle in a cup of broth at a time and keep stirring. This part takes about 20 minutes or so.
Now is the time to cook your chicken, heat grill pan and cook chicken thoroughly.
The risotto is finished when the rice has absorbed the liquid and isn't crunchy.
A thick sauce will form and you are ready to serve.
Place the risotto into serving dishes, top with chicken, cilantro, cheese, jalapeños and drizzle with creamy ranchero finishing sauce.
