Provencal risotto

PROVENCAL Code 02051 RISOTTO: 2051 ingredients: 250 g rice; 1 chicken breast, 100 g cooked shoulder; 150 g mushrooms mushrooms; 1 onion; 1 stalk of celery; 2 cloves of garlic; 1 glass of tomato pulp; 1/2 glass of white wine; 2 nuts; 30 g butter; 50 g of Parmesan cheese; salt, fresh basil, olive oil.

Melt the nuts in a quart of hot water.

Cut the chicken breast and sliced ham, chopped onion, garlic and celery, sliced mushrooms.

Fried chicken and Ham with 4 spoons of oil and butter; remove from the pot and chicken ham.

In the same oil sauté the onion, garlic, celery and mushrooms.

Pour the wine and when evaporated a bit, add the tomato pulp and rice.

Cover with one-third of broth and Cook, stirring occasionally, until the rice has absorbed the broth.

Then put the remaining broth and simmer, stirring, until the rice has absorbed.

A few minutes before the end of cooking add the ham, chicken and grated cheese, a little chopped Basil and add salt if necessary.