Risotto is a traditional italian dish made with rice. It is often served as a starter, but I serve it as a main course together with a tossed salad. The ingredients: * 200 gr chicken * 100 gr. mushrooms * 30gr butter or olive oil * 1.5 - 2 litres broth * 400 gr risotto rice * 2 onions * ground black pepper * white while or prosseco * 100 gr grated parmesan Dice the chicken into large cubes and boil in a little broth for a few minutes. Remove chicken and cut into small pieces (which is easier to do when cooked). Use the broth later. Heat a large pot, add oil or butter and the onions. Stir until golden. Quickly add the chicken and the mushrooms. Stir until nicely mixed and the onions are golden. Add all the rice and stir until the grains of rice are glassy and coated with a thin film of grease. Add the wine and about 500 cl of broth. Let it boil up once and then lower the heat so that the rice starts simmering. constantly stir, adding broth as required for about 10 - 15 minutes or until rice is ready (it ought to be firm). At the last moment, add the grated parmesan and stir into the rice.