Chicken Risotto

Method

• step 1

  Chop leek into small bite size pieces and fry in olive oil over a medium heat

• step 2

  When the leek has wilted, add the rice and keep stirring until it becomes more or less see-through (around 5 minutes). You may need to add more olive oil at this point to stop it sticking

• step 3

  Meanwhile, chop the chicken into small pieces

• step 4

  Once the rice is looking fairly translucent, add a little water (around 200ml, or about half a coffee mug full) and stir the mixture around to check nothing has stuck to the bottom of the pan. If it has, scrape it off with a wooden spoon – it’ll be fine!

• step 5

  Add the chicken to the pan and more stock if needed

• step 6

  Turn the heat down to simmer, add tarragon and stir

• step 7

  You’ll notice the water reducing. When it starts to bubble low in the pan, add another 100-200ml of stock. Stir every few minutes for the next 15-20 minutes

• step 8

  Taste the rice. If it seems stodgy, add a little more stock and continue to simmer until it has a smooth consistency.

• step 9

  When the rice has the right texture, turn off the heat, add a knob of butter and the grated parmesan and black pepper, then cover the pan with a plate and leave for 2 minutes

• step 10

  When you take the plate off, the butter and cheese will have melted. Stir the mixture together until it is the same consistency all over and serve.