Mushroom Risotto

• Half a pack of risotto rice
• Half a pack of cultivated mushrooms
• half onion
• 2 cloves of garlic
• 2~3 sprigs of fresh basil
• 1 glass of dry white wine
• 1 pack of grated Parmesan cheese
• 30 g butter

for chicken broth

• 1 chicken leg
• 4 glasses of water
• 1 carrot
• 1 green celery
• 1 onion
• 1 clove of garlic
• 2~3 bay leaves
• Salt

Take chicken legs in a medium saucepan and add 4 cups of water to it. Add the peeled and cleaned vegetables, the peeled and halved onion and the garlic. Add bay leaf and salt and bring to a boil.

Melt the butter in a large skillet. Finely chop the garlic and onion and fry them in butter. Add the rice and fry for 5 minutes, stirring constantly.

Finely chop the mushrooms and add them.

Add the white wine. Add and stir constantly until rice is brewed with a ladle of boiling chicken stock.

When the rice is soft, take it off the stove. Finely chop the basil, add and mix.