230g (1/2 lb) mushrooms, chopped
300g (2/3 lb) chicken breasts
1.25l (51/2 cups) low-salt chicken broth or stock, more if needed
1 tablespoon cooking oil
2 cloves of garlic
1 onion, chopped
350g (8oz) Arborio rice
125ml (1 glass) dry white wine
120g grated Parmesan cheese, plus more for serving
10g (2 tablespoons) chopped fresh parsley
1 teaspoon salt
Pinch of freshly ground black pepper

PREPARATION:

1. Brown the garlic and then onions in olive oil in a heavy bottomed pan. Have the hot stock standing by; low-salt is best as it reduces further when cooking into the rice and can become too salty. When the onions and garlic are done, add the rice little by little. Once the rice is in and has gone slightly glassy, start adding the stock little by little, stirring all the time. Cook the rice until al dente, then add the chopped up chicken and mushrooms.

2. Keep stirring - this is the boring bit - for about 30-40 minutes depending on how much rice you've got. Just before you take it off the heat, add the freshly chopped parsley, stirring it well in. Serve with grated parmesan and a green salad.