Cut chicken meat into small pieces (1-2 cm large).
Mince onion very finely.
If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and “shave the best red part from it”, remove seeds and cut into small pieces. If you use canned tomato, skip this part.
Finely mince parsley.
Sauté onion on oil until translucent, than add chicken and sauté on easy fire until becomes white. During this add salt, pepper, parsley, basil and oregano. Than add tomatoes. Sauté until most of the water evaporates.
Wash rice and add into chicken. Following the manufacturers manual (3:1 – water : rice, usually) add chicken stock. Remember that you have some water already in the pot, so count this water out. Cook about 20 minutes (again follow the manual).
Just before end, add hard goat cheese cut into very small pieces in the risotto to melt. Cheese will coagulate risotto and give nice taste. Serve with grated parmesan.