Cooking chicken in a risotto without it drying out
Brown the chicken in the pan where you will cook the risotto.  This will give your risotto some nice flavor if you make sure to scoop up the browned bits during cooking.  Then remove it.  Let it rest on a plate, tented with foil, throughout the whole time you are making the risotto.  Towards the last few minutes, put the chicken and any accumulated drippings from the plate back in.  This will warm the chicken and add the flavor from the drippings.  I use this technique whenever I am doing any sort of single skillet dish with meat, starch, and veggies.