Chicken risotto with mushrooms

Clean the chicken, cut into smaller pieces and salt. Heat the olive oil in a frying pan and fry the chicken until golden. Add the finely chopped onion and garlic and sauté until the onions are glassy.

Meanwhile, melt the butter in another pan and add the sliced mushrooms. Fry them and then add to the meat.

Pour the washed rice into the pan and stir until the rice is glassy, then pour in the wine and cook over a high heat until it evaporates.

Slowly add the chicken stock and cook over medium heat. The whole process should take about 20 minutes. It is important to add the stock gradually so that the rice absorbs all the liquid and cooks down. This is a key step for achieving a creamy risotto.

Remove the pan from the heat and add the grated parmesan to the risotto and stir. Finally, season to taste with salt and black pepper.