Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2                       chicken breasts, skinned, boned, and cut into small pieces 
1/2       teaspoon      salt 
1/4       teaspoon      ground white pepper 
1         tablespoon    olive oil 
1         cup           chopped onion 
1/2       cup           chopped carrots 
1/2       cup           chopped celery 
1         tablespoon    butter 
1         cup           uncooked U.S. arborio or medium grain rice 
1/3       cup           dry white wine 
2         cups          chicken stock 
1         medium        tomato, seeded and chopped 
1/4       cup           grated Parmesan cheese 
Additional grated Parmesan cheese for garnish (optional)

Preparation:

Season chicken with salt and pepper. Cook in oil in large skillet until brown; remove and set aside. Cook onion, carrots and celery in butter in same skillet over medium-high heat until tender crisp. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and 3 cups water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will approximately 25 to 30 minutes. Stir in tomato, cheese and reserved chicken. Garnish with cheese, if desired.