RISOTTO WITH CHICKEN AND SWEETCORN

Preparation Method :

• Melt half the butter in a large pan at low heat and brown the chicken pieces on all sides.
• Then add the onion and cook very slowly until it is softened but not browned.
• Add rice and toast the grains for about 5 minutes, stir constantly; then add 1 - 1½ ladlefuls of stock.
• Stir until most of the liquid has been absorbed by the rice, then add more stock, 2 ladlefuls at a time, and stir again until absorbed.
• Then stir in the corn and continue to cook as before until the rice is tender but still firm to the bite.
• Take the pan off the heat and stir in the remaining butter, cheese and season to taste. Mix in the parsley and one ladle of stock and cover.
• Leave to rest for about 5 minutes, then serve with extra cheese.