2 skinless chicken breasts
3 tbsp extra virgin olive oil
3 tbsp balsamic glaze
1 large red onion onion, peeled and finely diced
300g aborio rice
3 sprigs of thyme, leaves only, plus a couple of sprigs to dress
About 12 pistils of saffron, or you can use saffron powder
150ml dry white wine
750ml to 1 litre of warm vegetable stock
80g butter, cubed
80g pecorino cheese, grated
Half a radicchio sliced
1) Take each chicken breast, one at a time, and cut it almost in half along its length, making sure that you don’t cut all the way through. Open up the breasts flat then cover with cling film and use a meat mallet to bash the breast out until about 1.5cm thick. Drizzle the breasts with 1 tbsp of oil.
2) Heat a griddle pan over a high heat and when hot, lay the chicken breasts on. Season with a little salt and pepper and cook for about 3 minutes on each side, turning a couple of times during the cooking time. When the chicken is pretty much cooked through, drizzle a little balsamic glaze over each breast then flip and fry for about 30 seconds to caramelise. Drizzle a little more over the breasts and flip one last time. When you are happy the chicken is cooked through and the glaze has caramelised on the flesh, remove the breasts to a plate and leave to rest.
3) To make the risotto, heat a large high-sided frying pan and add the chopped onion. Once the moisture from the onion has left the pan, add the olive oil and then the rice and some fresh thyme.
4) Gently toast the rice, stirring regularly for about 3 minutes until it begins to change colour then add the thyme leaves.
5) Pour in the white wine, allow it to bubble until it reduces and is absorbed into the rice. Now add the saffron and stir, then start to add the stock, ladle full by ladle full, waiting each time for the liquid to be absorbed by the rice before adding the next ladle.
6) Repeat this process until the rice is just cooked through and the stock has mostly all been used up. Add some sliced radicchio 3 minutes before the risotto is cooked.
7) Turn off the heat. Fold in the butter and grated cheese until melted and creamy. Divide the risotto between 4 plates. Slice the chicken in to thin slices and arrange on top of the rice with a couple of thyme sprigs. Drizzle with extra virgin olive oil.