ingredients
serves 4
1 kg (2 1/4 lbs) chicken breast fillets
1 tsp salt
1 pinch white pepper
1/2 tsp dried tarragon
750 g (1 3/4 lb) fennel
2 onions
1 large garlic clove
6 tbsp olive oil
300 g (11 oz) 2 cups short grain rice
1 pt (600 ml) 2 1/2 cups chicken stock
1 cup (8 fl oz) 250 ml dry white wine
1/2 tsp salt
2 oz (50 g) freshly grated Parmesan cheese
method
1. Wash and pat dry chicken fillets, then cut in half and rub well with salt, pepper and tarragon.
2. Cut off some green tops from fennel, wash and put aside. Trim fennel stalks, quarter heads and wash.
3. Peel and chop onions and garlic.
4. Heat oil and brown chicken fillets well on both sides. Add fennel, onions and garlic and fry briefly together.
5. Wash rice in sieve, drain well and dry. Add to pan with chicken and saute, stirring constantly, for a few minutes.
6. Pour chicken stock and white wine over mixture, season with salt, cover and cook for 20 minutes.
7. Chop fennel leaves finely and scatter over risotto with Parmesan cheese.
