Risotto with mushrooms and chicken

Ingredients

• basmati rice – 200 g
• chicken fillet – 300 g
• Mushrooms – 200 g
• Concentrated chicken broth – 800 ml
• white wine – 60 ml
• onion – 1 pc
• garlic – 2 teeth
• parmesan – 50 g + for serving
• butter – 30 g
• olive oil – 1 tbsp.
• parsley – to taste
• Salt – to taste
• Pepper – to taste

Instructions

1. Rub the chicken fillet with salt, pepper, and oil. Fry for 5–6 minutes on each side, remove and cut into slices.
2. Fry the sliced mushrooms in 10 g of butter for 4–5 minutes until golden brown and remove.
3. In a deep frying pan, fry the chopped onion and garlic for 2 minutes, add the rice and heat for 1–2 minutes until the edges are translucent.
4. Pour in the wine, evaporate completely, then gradually add the hot broth, stirring until the rice absorbs the liquid.
5. Stir in mushrooms, remaining butter, Parmesan, salt, and pepper; remove from heat and stir.
6. Serve with chicken fillet, parmesan, and parsley.