1 pinch black pepper
3 tablespoons olive oil
1 shallots, diced
1 clove garlic, chopped
100 grams arborio risotto rice
450 ml chicken stock
50 grams laver bread, pureed
40 grams parmesan, grated
30 grams unsalted butter
50 grams bacon
Set the oven to 200C/gas 6. Season the chicken breast with salt and freshly ground black pepper. 2. Heat one tablespoon of olive oil in a frying pan and fry the chicken breasts on each side until light and golden. 3. Transfer the chicken to a baking tray and cook for 12 minutes.4. Heat a further tablespoon of olive oil in a saucepan and fry the shallot and garlic for two minutes. Add the rice. 5. Gradually incorporate the hot chicken stock a little at a time. Stir occasionally until rice is just cooked through, this should take around 12 minutes. 6. Stir in the laver bread puree. 7. Add half of the Parmesan cheese and the butter, and then set aside. 8. Heat the remaining olive oil in a pan and fry the bacon for three to four minutes, or until crisp. 9. Spoon the risotto into a bowl, slice the chicken and put on top, then sprinkle with the bacon and remaining Parmesan.
bacon recipe courtesy of: James Tanner, for Good Food Channel, UKTV/Food
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