Smoked Chicken, Blue Cheese & Mango Risotto
(Thank you Arts Café)

Ingredients

150gms Risotto Rice Arborio - nothing else! (150gms is about a cup full)
1 pint of HOT Chicken Stock This is what you feed the rice with so feed it something good quality! M&S do one in a jar like marmite that’s great, smells just like Sunday roast; don’t make it too strong, weaker is better, keep it hot in a pan on the stove
One normal onion finely chopped I only had red last night and it was fine, normal would be better
One Garlic Clove finely chopped  
One glass of White Wine  
One Chicken Breast  
Some sort of smoky
chicken marinade		 Try Sainsbury’s, M&S or Harvey Nick’s
Blue Cheese I used some French one – any will do, creamy rather than very strong, about a normal slice will do
Mango Chutney Sweet stuff, M&S or that one with the green label
Grated Parmesan Cheese  
Chopped Fresh Parsley  
Olive Oil  
Butter  

Cooking Time 1hr (apparently risotto takes 30 mins – took longer than that last night!), make in a wok or deep frying pan
Serves Two people

Instructions

First cook that chicken breast, covered in your marinade in the oven for 20 mins, take out and leave to cool. Get your lovely boyfriend (or whoever) to chop it up while you make the risotto.

Get all your ingredients ready and chopped and everything (or once again utilise that lovely boyfriend), get the stock made and keeping hot on the stove, it’s important your stock is so hot it steams a bit when added to the pan.

Slowly cook your chopped onion and garlic in your pan in a mixture of olive oil and plenty of butter, don’t burn it or it will make the garlic taste bad. When the onion is nearly done and looks all see through, add the rice and cook for at least two minutes, don’t burn it, but you want it to be covered in oil and go a bit see thorough too.

Now add that glass of white wine, and cook till all the liquid has been absorbed into the rice, stirring gently.

Add the stock a ladle at a time, stirring gently, and waiting till the liquid has been absorbed before adding another ladle full.

Keep going and your rice will soak up the liquid, you want the pan to be hot enough that the stock steams when it hits the pan, and you need the stock hot enough that it doesn’t cool the rice down when you add it.

Eventually all your stock will be gone, and your rice will have made lots of sticky goo, taste the rice, and if its still hard just carry on adding plain boiling water as you did with the stock, until the rice is how you would like it, soft, but still with some bite.

Now add your flavours, bung the blue cheese in, crumbled or cut into cubes, and some of the parmesan. Add the chopped smoky chicken, and then add a large spoonful of the mango chutney.

Give the resulting goo a good stir, mound onto two warmed plates and sprinkle with the parsley and remaining parmesan.

Mmmmmmmmm chickeny-cheesey-yummy-rice