How to make
The chicken breasts are boiled until they're ready, the broth is strained and set aside for now. As a quantity you will need about 2 1/2 cups (500 ml), but save more just in case.
The shallots and garlic are chopped and fried for 3-4 minutes in olive oil over medium heat.
Pour the rice and stir to fry it well.
Pour the wine, add the tomato sauce and stew it for 1-2 minutes, then remove the lid.
Pour the broth in parts, while it's still hot. Stir at all times and until one part of the liquid is absorbed, do not pour the next.
It will take 12-13 minutes to cook the rice al dente, but if you like it softer, extend the time without overcooking it.
Finally, add the butter, as much salt as you like, half of the parmesan - ground or grated, and the chicken, cut into small pieces. Stir the risotto for another minute and divide it into two portions.
Serve it by sprinkling the risotto with chicken with freshly ground black pepper and the remaining Parmesan.
Enjoy your meal!
*Risotto Al Polo can be combined with mushrooms or other vegetables, as the only condition is that the chicken is present.
