• 4 chicken breast fillets, cut into bite-size pieces
• 25g (1oz) butter
• 2 tbsp olive oil
• 1 onion, finely chopped
• 325g (11 1/2oz) risotto rice
• 175ml (5 1/4 fl oz) dry white wine
• 900ml (3 3/4 fl oz) hot chicken stock
• Salt and freshly ground black pepper
• 25g (1oz) Parmesan cheese, grated

Fry the chicken in a tablespoon of olive oil for 5 minutes. Heat the butter and the rest of the oil in a wide, shallow saucepan. Cook the onion for about 5 minutes, until it is soft and golden. Add the rice and stir over the heat for a further 2-3 minutes. Pour in the wine and cook over a high heat, stirring, until it has been absorbed. Add the chicken and a third of the hot stock. Cook until the stock has been absorbed, stirring constantly. Add another third of the stock and cook until the stock has been absorbed, stirring constantly. Add the last of the stock and continue to cook until the stock has been absorbed, stirring constantly. This will take about 20 minutes. Taste and season with salt and pepper. Serve topped with a sprinkling of Parmesan cheese.