Risotto with chicken and mushrooms

Wash, dry and cut the chicken breasts into cubes. Fry them in a frying pan in oil on all sides. Transfer the meat to a bowl and set aside.

Finely chop the onion and garlic and fry in the oil until golden brown. Add the sliced mushrooms and let them simmer until they are soft.

Add the rice and stir to coat the rice with oil. It is important that the rice is lightly toasted but not brown.

Pour in the white wine and let it evaporate. Then gradually add the broth until the rice is soft enough. That's the trick to a successful risotto - add the stock gradually, always letting it soak into the rice before adding more.

When the rice is almost done, add the chicken pieces back to the pan and stir everything together.

Then add the butter and grated parmesan and stir until everything is melted.

Finally, season the risotto with chicken and mushrooms with salt and pepper to taste and serve warm.