Tomato risotto with chicken

02687 TOMATO RISOTTO with CHICKEN INGREDIENTS for 4 PEOPLE 300 g of rice, a chicken breast, 100 g ham, cut into thin slices, mushrooms 150 g of onion, a stick of celery, 2 cloves of garlic, 200 g of tomato sauce, 150 ml of dry white wine, 2 knurled nuts for chicken broth, 30 g of butter, 40 g Parmigiano reggiano, 50 g Parmesan Reggiano, a sprig of fresh basil, salt, a few tablespoons of olive oil. Melt the nut in a litre of boiling water. Cut the chicken breast into strips not too large. Peel the onion and garlic, and wash the celery. Finely chop the onion and garlic and sliced the stick of celery. Clean the mushrooms with a damp cloth, then cut them into thin slices. Melt the butter in a pan and let them jump before the chicken and then sauté the ham slices and crispy; keep them aside on a plate covered with paper towels. In a saucepan, sauté the chopped prepared by also adding the mushrooms. Pour the wine, let it evaporate, then add the tomato sauce. Pour the rice and bring to cooking by adding from time to time the prepared broth piping hot. 5 minutes before end of cooking, add the ham, chicken and grated cheese. Stir thoroughly. Let stand a few minutes away from fire. Then served with risotto sprinkling grated cheese and shredded basil leaves with scissors.