1. Cut the chicken into small cubes. Book.
2. Chop the garlic. Reserve with the chicken.
3. Peel the onion and cut into small cubes.
4. In a pan, sauté in a drizzle of olive oil, chopped garlic, onion and chicken.
5. Peel the tomatoes (boil 10 seconds in water or using a thrifty).
6. Cut them into small dice.
7. Stir in chicken tomatoes.
8. Pour the rice, the white wine and the chicken broth.
9. Simmer on low heat for 25 to 30 minutes until the rice has absorbed all the broth.
10. Chop the basil leaves and add to the risotto.
11. Serve hot.