Mushroom and chicken risotto

In a saucepan, add a little olive oil and fry the onion and garlic.

Add a splash of white wine (to taste, it can also be omitted) and let it reduce.

Once the alcohol has evaporated, add the mushrooms and, once they have released almost all the water, add the chicken cut into small pieces. Add salt and pepper to taste and fresh parsley.

Add the rice and stir for a few minutes. Heat the chicken broth in a saucepan and add it to the pan to cook the rice.

We add the broth little by little until we see that the rice is cooked.

Once it is done, add the grated cheese to taste.

And enjoy!