Prepare the broth ahead of time using chicken (I used chicken breast) and vegetables of your choice (I used onion, carrot, and potato). You’ll use this broth to add gradually to the risotto.

In a large pan, add the garlic and a few tablespoons of oil. Sauté briefly, then add the sliced mushrooms. Cook until fragrant, season with salt, and add the rice. Stir everything together, pour in the wine, let it evaporate, then add the chopped tomatoes.

Stir and add the broth a little at a time until the rice is cooked, adjusting salt as needed. At the end of cooking, add the chopped parsley. Turn off the heat and stir in the provola cheese.