Smoky Poultry and Rice Stew
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Heat the stock in a saucepan.
Heat the olive oil in a sauté pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add 2 ladles of the hot stock.
Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.
Stir in the Parmesan and season with salt and pepper. Cover the pan and take off the heat to rest for 4 minutes. Spoon the risotto into warm bowls and lay the smoked chicken slices on top.