How to make
Dice the chicken fillet. Peel an onion and finely chop it.
In a deep frying pan, heat the olive oil at a moderate temperature and fry the chicken fillets until tjey're golden brown for about 10 minutes. Add the onion and cook it, while stirring for another 5 minutes.
Add the rice and fry it for about 5 -7 minutes until the rice turns clear.
Add the white wine and let the dish simmer for about 3 minutes. Stir and add 2 ladles of the broth. Stir until the rice absorbs the broth. Add 1 more ladle and stir again.
Cook until the risotto absorbs the entire broth. The rice should remain slightly firm.
Before removing from the heat, add the butter and parmesan and stir several times until the butter melts.
Serve hot, sprinkle with a little Parmesan.
