Chicken and Leek Risotto

 I have only recently been converted to rice by Paddy. This is my second risotto, but my first own creation of one. This is very filling and very rich, but  a lovely hearty tea!

Ingredients: (serves 2)

2 Chicken Breasts (diced into edible chunks) You can use boneless thighs if you like, but I prefer breast.

Plenty of grated Parmesan, or other hard cheese such as Grana Padano

Plenty of chopped fresh Parsley

3 Medium Leeks, sliced thinly

About 60g Butter, cubed

1 Litre Strong Chicken Stock

Risotto Rice (75g per person)

6 Cloves of Garlic (finely chopped) Use less if you like

Salt and fresh black Pepper to serve

Method:

1. Sauté the leeks in half the butter, adding most of the garlic after a while, until softened in a large heavy-based wok/pan.
2. Add the rice to the pan and make sure it is fully coated in the mixture before adding the stock (make sure it is hot) ladel by ladel, making sure each addition is completely absorbed before adding the next by stirring. This will then take about 20-25 minutes to cook until the rice is softened to taste, keep stirring every now and then, ensuring the rice doesn't stick to the bottom of the pan.
3. Meanwhile, in a seperate frying pan prepare the chicken pieces. Add a dash of olive oil and the rest of the garlic and heat to medium. When hot add the chicken pieces and stir-fry until succulent. Do not over cook, remember this will be added to the risotto in a moment and will cook a little more when added.
4. When the rice is softened with just a little bite, stir in the chicken pieces, parsley and a handful of cheese. Place remaining butter cubes on top, remove from heat and cover pan until butter has melted in. 
5. Add fresh pepper to taste, and salt if you like, but I didn't think it needed it.
6. Serve  immediately with finely grated Parmesan and a sprig of parsley. Enjoy!

 I should really get some matching bowls!