Ingredients

• 200g/7oz risotto rice (such as Arborio
• Carnaroli or Vialone Nano)
• 600ml/1lb 5oz chicken stock
• 2 tbsp olive oil
• 2 banana shallots
• finely chopped
• 100ml/3½fl oz dry white wine
• 320g/11oz smoked chicken breasts
• chopped
• 2 spring onions
• white part trimmed away
• green part finely chopped
• 2 tbsp mascarpone
• 2 tbsp grated parmesan
• 4 tsp butter
• drizzle olive oil
• handful flatleaf parsley
• leaves chopped

Directions

• To prepare
• bring a large pan of salted water to the boil. Add the rice and cook for five minutes. Drain well
• then spread out onto a lightly oiled tray.
• Allow the rice to cool slightly
• then cover with cling film and set aside until ready to cook.
• When ready to cook
• bring the stock to the boil in a pan. Reduce the heat to a low simmer.
• Heat the olive oil in another span. Add the shallots and stir over medium heat for 3-4 minutes
• until the shallots are beginning to soften.
• Add the part-cooked rice and stir well. Stir frequently for a couple of minutes.
• Add the white wine and bring to the boil. Cook
• stirring constantly
• until almost all of the wine has reduced.
• Add a third of the stock and cook
• stirring occasionally
• until the rice has absorbed all of the liquid.
• Add another third of stock and stir again until the liquid has nearly all been absorbed by the rice.
• When the stock has been absorbed
• taste the rice to see if it is cooked but still al dente. If not ready
• add a little more stock and cook for a few more minutes.
• Remove the pan from the heat. Add the smoked chicken and spring onions and stir to mix well.
• Add the mascarpone
• parmesan and butter and stir to combine and melt. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon equal amounts of the risotto into four warmed bowls. Drizzle over a little olive oil and sprinkle over the chopped parsley.