Heat olive oil and butter together in a large pot or deep skillet over medium heat until the butter is foaming. Add the minced garlic, tomato paste, sun-dried tomatoes, oregano, and red pepper flakes. Stir constantly for 2-3 minutes until fragrant and the tomato paste deepens in color—this blooming of the spices and tomato paste creates the deep, complex flavor foundation that makes this dish so memorable. I like to let the garlic get just slightly golden at the edges for maximum aroma without any bitterness.

Add the arborio rice to the aromatic base and stir constantly for 3-4 minutes. You'll notice the rice grains become translucent around the edges and slightly golden—this toasting step is crucial because it seals the outside of each grain and helps the risotto maintain its texture rather than becoming mushy. The rice should smell nutty and fragrant when ready.

Pour the chicken broth into the pot with the toasted rice and aromatics. Bring the mixture to a boil, then immediately reduce the heat to medium-low. Begin stirring regularly (not constantly, but every 30 seconds or so) and let the rice simmer for 10 minutes. The risotto releases its starches during this time, which creates the creamy, luxurious texture that makes risotto so special. I find that medium-low heat prevents the bottom from scorching while allowing the rice to cook evenly.

After the 10-minute simmer, the rice should be nearly tender and most of the broth absorbed. Add the cooked chicken, heavy cream, freshly grated parmesan cheese, and spinach to the pot all at once. Stir gently but thoroughly for 1-2 minutes until the spinach is wilted, the cheese is melted, and everything is combined. The cream enriches the risotto while the spinach adds a fresh contrast to the rich, savory flavors.

Remove the pot from heat, cover it with a lid, and let it rest for 3-5 minutes. This resting period allows the risotto to relax and the flavors to settle together. After resting, taste the risotto and adjust the seasoning with salt and pepper as needed. Stir in the fresh chopped basil just before serving so it retains its bright color and fresh aroma—if added earlier, the heat can dull both the appearance and flavor.