Chicken Risotto

Method

1. 1You will need 2 thick-bottomed pans on the stove top, low flame, with 20g of oil in each pot.
2. 2Take another vessel that can hold 2000g of stock and fill it from the zip machine.
3. 3In pot no. 1 add the garlic and onions and sauté. Once soft stir in the rice. Pretty much straight away the rice will absorb all the liquid in the pan.
4. 4Add the butter and stir, again, it will absorb.
5. 5Following this add the white wine.
6. 6Repeat process and start adding the stock, add roughly 150ml at a time until all the stock is used. If the rice is still not cooked keep adding hot water until the rice is al dente. DO NOT OVER COOK.
7. 7At the same time in pot no. 2, sauté the chicken off, then add the cream, white pepper, salt and chicken booster and keep on a low flame.
8. 8Just before serving stir in the rice, give it another 5 mins to warm then finally add in the parmesan cheese, parsley, chicken and cream mix.
9. 9Check the seasoning with salt and pepper.