Original and tasty Italian mushroom and chicken risotto recipe

Cut the chicken into small pieces. Season with salt and ground black pepper.

Place a casserole on the heat. Pour a good splash of extra virgin olive oil and add the chicken. Cook over high heat and when ready, remove and set aside.

Peel the onion and chop it into small pieces. Add it to the pan and cook over medium heat for 7 minutes.

Add the mushrooms. Season with salt and keep at the same temperature until cooked.

Add the fried tomato concentrate and stir to combine for 30 seconds.

Add the white wine and thyme. Cook for 1 minute and continue stirring.

Blend everything. Then, set aside.

Grate the Parmesan cheese and set it aside.

Prepare the homemade chicken or vegetable stock and keep it warm. Pour the reserved sauce into the casserole. Then, add the rice. Stir for 1 minute, over medium heat.

Pour in a ladleful of stock and stir, keeping the temperature at the same temperature. As the stock evaporates, add 1 or 2 ladles of stock back into the chicken risotto. Continue the same process until all the stock is used up.

After 8 minutes, add the chicken and lower the heat. Stir well.

Once the rice is cooked, remove it from the heat and add the butter. Stir continuously so that the butter gradually integrates.

Add the grated Parmesan cheese. Stir so that it melts and integrates at the same time.

Serve and eat immediately. Sprinkle more Parmesan cheese on top and enjoy.