We gather the ingredients, chop the garlic cloves, the leek and the onion, crush the tomatoes and chop the mushrooms. We reserve everything.

We heat the chicken broth and cook the rice for 10', fry the onion, leek and garlic cloves with EVOO, salt and parsley for 2', add the mushrooms and rice, pour in the white wine, let the alcohol evaporate, add the crushed tomatoes, season with salt and pepper and sauté for 2' without stopping stirring.

Gradually, we add the chicken broth and cook for 20'. We plate the recipe, decorate to taste and serve. Enjoy the recipe.