Heat wine and broth in a large saucepan over medium-high heat.
Melt 2 tablespoons butter in a large heavy skillet over medium-high heat; add shallots and next 4 ingredients, and sauté until tender. Add rice, and sauté, stirring constantly, 1 minute. Reduce heat to medium; add 1/2 cup hot wine mixture; cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining wine mixture, 1/2 cup at a time. (Cooking time about 30 minutes.) Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and parsley; keep warm.
Sprinkle remaining 1 teaspoon salt, remaining 1 teaspoon pepper, and chopped fresh rosemary evenly over chicken.
Melt remaining 2 tablespoons butter in a 12-inch skillet over medium heat; add chicken, and cook 3 minutes on each side or until done. Cut chicken lengthwise into slices, cutting to within 1/2 inch of opposite end. Spoon risotto onto serving plate. Top with chicken, spreading slices to fan; garnish, if desired.