Smoked Chicken Risotto

Directions

1Heat the stock in a pan.

2In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions and garlic and some salt and pepper, fry gently for about 15 minutes, or until softened but not coloured.

3Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute, it will look slightly translucent.

4Add the wine and keep stirring.

5Once wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.

6Keep adding a ladle of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next.

7This will take around 15 minutes. check the rice — is it cooked?

8Carry on adding stock until the rice is soft but with a slight bite.

9Remove the pan from the heat, add 1 knob of butter and the mascarpone, then stir well and check the salt and pepper again.

10Leave to rest for two minutes. Once rested, stir in the Chopped avocado and portion the risotto into bowls, dress the rocket with a little oil and salt and pepper then place a good pinch on top of the risotto, then another good pinch of the pulled chicken on top of that and serve