350g of rice for risotto
350g of fresh mushrooms cut in half
500g of chicken breasts
40g of bacon
1 cube of chicken broth
1.5 l of water
1 chopped onion
50g of margarine
2 chopped garlic cloves
100g grated parmesan cheese
chopped parsley q.s.
1. Put the water, the chicken broth cube in a pan and season with salt
Add the bacon, season with pepper and bring to a boil.
Add the chicken and cook for 15 minutes.
Add the mushrooms and cook for another 5 minutes.
Remove everything to a plate and let it cool.
Reserve the broth.
2. Cut the chicken and bacon into cubes.
3. In a saucepan, heat the margarine, onion and garlic.
Let it cook until everything turns golden.
Add the rice and let it fry for 4 minutes.
Add the broth gradually and stir from time to time.
Cook for 20 minutes until the rice is cooked and creamy.
If necessary, add a little water.
4. After the rice is cooked, add the mushrooms, chicken and bacon.
When it is boiling, add the cheese and mix well.
Remove from heat and serve on a platter immediately sprinkled with chopped parsley.