Venetian Risotto with Chicken Mousse ("Venetian Risotto")

Name: Venetian Risotto with Chicken Mousse
Ingredients: 5 liters of chicken broth; 1 stalk of celery cut into thin slices like onion; 3 large onions diced; 200g of butter or margarine; 0.5 kg of chicken mousse (fatted, neck and giblets); 1 large can of mushrooms; 3 cups of rice; 1 cup of dry white wine

1
5 liters of chicken broth
2
1 stalk of celery cut into thin slices like onion
3
3 large onions diced
4
200g of butter or margarine
5
0.5 kg of chicken mousse (fatted, neck and giblets)
6
1 large can of mushrooms
7
3 cups of rice
8
1 cup of dry white wine

Ingredients

1
5 liters of chicken broth
2
1 stalk of celery cut into thin slices like onion
3
3 large onions diced
4
200g of butter or margarine
5
0.5 kg of chicken mousse (fatted, neck and giblets)
6
1 large can of mushrooms
7
3 cups of rice
8
1 cup of dry white wine

Directions

1
Prepare a chicken broth with onion, celery, etc., or use broth tablets
2
Brown the chicken mousse with salt, onion, garlic, and tomato until it's tender and has little moisture
3
Pulse the chicken mousse and reserve
4
In a large skillet, melt the butter
5
Add the 3 onions and let them caramelize
6
Add the chopped celery and let it cook for a bit
7
Add the chicken mousse
8
When it's almost dry, add the wine and let it evaporate
9
In this skillet, pour in the rice
10
Mix for 5 minutes
11
Add 2 tablespoons of tomato extract and mushrooms
12
Mix well
13
Keep adding ladlefuls of hot chicken broth, only when the previous one has been absorbed
14
Don't stop mixing
15
It's ready when the rice is cooked, or when, when you apply pressure to the rice, it doesn't break apart
16
This rice is served well moistened
17
Serve with grated Parmesan cheese.