Not Basic Leftovers

I've made this recipe with just sage and onion for some years now (the original recipe calls for porcini thrown in there, but the mushroom allergy prevails against this), as I'm a huge fan of both. Recently though I've decided this is also now my favorite medium for leftover roast chicken. Having the chicken at room temperature and then stirring it into the hot rice ensures it doesn't dry out. Being the resourceful one that I am, the leftover onions of the other night got plopped into here as well - rather than overpowering the rest of the risotto (they are rather winey), they mellow out and just add a nice soft undercurrent of extra flavor.

ROAST CHICKEN, CARAMELIZED ONION AND SAGE RISOTTO
adapted from Williams-Sonoma Kitchen Library: Risotto

7 c chicken broth
2 Tbsp unsalted butter
2 Tbsp truffle oil or olive oil
1 1/2 onions, thinly sliced
~ 1/2 c or so leftover cipollino in agrodolce (optional)
2 c Arborio rice
1 c white wine
2 tsp dried sage
2-3 c diced roast chicken (white and dark meat), room temperature
1 1/2 c grated Parmesan cheese

Pour the broth into a saucepan and bring to a simmer; adjust to keep hot.
In a large heavy saucepan over medium-high heat, melt the butter with the oil. Add the onions and saute until browned, about 10 minutes. Add the rice and stir until white spots appear in the middle of the grains, about 1 minute Add the cipollini and the wine and stir until the rice is absorbed, about 2 minutes. Add the sage and a ladleful of broth. Reduce heat to maintain a simmer and cook, stirring constantly, until the liquid is absorbed. Continue adding broth a ladleful at a time and stirring, until the rice is tender to your liking and the mixture is creamy, about 25 minutes.
Add the diced chicken and fold in gently. Add the Parmesan and stir gently to mix well. Serve while still quite warm.