Rice with vegetables, mushrooms and parmesan chicken

Ingredients and preparation

For the vegetables:

• 100g of mild olive oil
• 100g of leek
• 100g of celery sticks
• 210g of carrots
• 300kg of tomato
• 1g of rosemary
• 1g of thyme

1. Put the oil in a saucepan and fry the onion until soft.
2. Then add the diced carrots, leek and celery and leave until fully cooked.
3. Once fully cooked, add the diced tomato and cook until there is no liquid left.
4. Set aside, we now have 400g of cooked vegetables.

For the chicken stock:

• 700g of carcasses
• 800g of wings
• 400g of cooked vegetables
• 60g of garlic
• 5 liters of water

1. Roast the carcasses and the wings in an oven at 180º for 20 minutes. They should not get brown enough to make juices.
2. Place the carcasses and wings in a deep cooking pot and cook over a low heat together with the cooked vegetables and the water.
3. Let it boil for 2 hours. Once the 2 hours have passed, strain the mixture and remove the carcasses and wings, setting aside the stock.
4. We have made 2.5 liters of chicken stock.

For the rice:

• 6g of chopped garlic
• 50g of finely chopped onion
• 30g of olive oil
• 200g of chicken breast chopped into small pieces
• 30g of mushrooms (in this case, shimeji mushrooms)
• 200g of short-grain rice
• 600g de chicken stock (or vegetable stock)
• 20g of grated parmesan
• tbsp of fine salt
• tbsp of chives

1. In a deep saucepan add olive oil.
2. Chop up the mushrooms, sautee them and set aside.
3. Add salt to taste to the chicken and brown it.
4. Remove the chicken. Using the same oil, fry the chopped garlic until golden, and then add the onion.
5. Once the onion has softened, add the rice. At this point we will fry the rice and add the chicken stock.
6. Leave the rice to cook for about 15 minutes, adding the chicken breast and mushrooms halfway through.
7. After 15 minutes, add the cheese so that the rice stops cooking.
8. Add salt to taste and add a little bit of chopped chive.