Chicken risotto

Heat the oil in a deep, wide frying pan over a medium-high heat and fry the lardons for 5-6 minutes until golden and crisp. Scoop out onto a plate. Reduce the heat to medium and add 1 tbsp butter to the pan, mix with the bacon fat and oil, and toss in the onion. Fry for 10-15 minutes until very soft and translucent. Stir in the chicken pieces, and fry for another 6-8 minutes until seared all over and turning lightly golden. Add the garlic and fry for a minute more.

While the chicken and onion are cooking, tip the stock into a large saucepan and bring to a gentle simmer, then turn the heat to low and keep warm on the back of the hob. Sprinkle the rice over the chicken, and stir to coat the rice in the oil and butter. Cook for 2-3 minutes, then pour in the wine. Stir until mostly absorbed, then add the hot stock, a ladleful at a time, stirring continually. Wait until each ladleful of stock has been absorbed before adding the next one.

Keep adding the stock until the rice is tender with a little bite, about 20 minutes (you may not need all the stock). If you’ve used all the stock but the grains are still firm, add a splash of water and keep stirring until tender.

Remove the risotto from the heat, and fold in the parmesan, cooked lardons, parsley, and the remaining 1 tbsp butter. Cover and rest for 5 minutes before serving.