Risotto and Chicken with Balsamic Vinegar

Classic northern Italian dish that requires Vialone Nano or Carnaroli rice.

1 whole chicken
1 white onion
1 red onion
Extra virgin olive oil
Butter
1 28 oz. can tomato sauce
1 pound of Italian rice
2 tablespoons balsamic vinegar
Salt
Mushrooms

Saute' the finely chopped red and white onions in some oil and butter without browning the onions. Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame. Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked. Add the balsamic vinegar and allow to evaporate before adding the rice. Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.