Dalmatian Chicken Risotto - cooking recipe

Ingredients

300 g boneless skinless chicken breasts
350 g rice (Arborio)
60 g onions
4 tablespoons olive oil
200 g plum tomatoes (fresh or canned)
700 g chicken stock (you may not use all)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dry basil
2 teaspoons dry oregano
10 g hard goat cheese
100 g parmesan cheese (grated)
1 tablespoon fresh parsley leaves (minced)

Preparation

Cut chicken meat into small pieces (1-2 cm large).
Mince onion very finely.
If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and \"shave the best red part from it\", remove seeds and cut into small pieces. If you use canned tomato, skip this part.
Finely mince parsley.
Saute onion on oil until translucent, than add chicken and saute on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Saute until most of the water evaporates.
Wash rice and add into chicken. Following the manufacturers manual (3:1 - water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.