The risotto can be prepared ahead up to this stage, for about 12 hours ahead. It is not suitable for freezing.Carrots and celery give the risotto texture and still are crunchy when it is cooked.
SERVES 6
50g (2 oz) butter
2 large chicken breasts, skinned and sliced into small thin strips
1 onion, finely chopped
2 carrots, peeled and chopped into small dice
2 celery stalks, diced
350g (12 oz) Arborio rice
150ml (¼ pint) white wine
about 1 litre (1½ pints) good chicken stock
juice of 1 lemon
1 tablespoon chopped thyme leaves
2 tablespoons chopped parsley
75g (3 oz) Parmesan cheese, grated
Melt half of the butter in a large deep non-stick frying pan. Brown the chicken strips in this very quickly until just cooked, then transfer to a plate.
Melt the remaining butter in the pan and add the onion, carrots and celery. Fry for 2 minutes, then add the rice and stir to coat the grains of rice in the mixture. Stir in the wine.
Pour the stock into a saucepan and bring to the boil, then simmer. Add ladlefuls of the hot stock to the rice, stirring all of the time, until all the liquid is absorbed and the rice is cooked, this will take about 20 minutes. You may not need all of the stock.
The risotto can be prepared ahead up to this stage, for about 12 hours ahead. It is not suitable for freezing.
Add the chicken, lemon juice and thyme, and heat though, adding a little more stock if needed. Add the parsley and 50g (2oz) of the Parmesan, spoon into a warmed serving bowl and sprinkle the remaining cheese on top. Serve at once.
AGA COOKING Cook on the simmering plate of the Aga.