Big Al's Risotto

Ingredients

A large mug of rice ( Arborio if you can get it) but any short grain rice will work

 2 chicken breasts,( you can substitute pork shoulder if you prefer)

25 grams Butter

3 table spoons olive oil

 2 large onions,

2 large carrots,( or a good handful of baby carrots)

a litre of chicken stock(or if you can afford it half a bottle of dry white wine made up to a litre with water),

 half a mug of frozen peas,

 4 cloves of garlic

Teaspoon mixed herbs

 salt pepper.

Method

Chop the meat into 15mm chunks, roughly chop the onion the fry the chicken and onions in a large pan with the olive oil and butter until the onion just starts to become transparent. Remove from the heat and strain the chicken and onions and leave to rest on a plate. Keep the oil and butter mixture and return to the large pan, heat slowly taking care not to burn the butter then add the rice. Keep the rice moving around the pan ( on a low heat) until it has absorbed all the oil.then add about half a cup of the stock, add the carrots( chopped into small cubes about the size of a pea,) chicken,onions and chopped garlic. Keep adding the stock a little at a time (the rice will absorb it quite quickly) keep the mixture moving around the pan and keep adding the stock until the rice is cooked and sticky (if you run out of stock before the rice is fully cooked just keep adding water instead. Should take about 45 minutes, about 5 minutes before the end add the frozen peas, season to taste (you will not need much salt, the stock cubes will provide that keep stirring and open a nice bottle of red wine. Serve the risotto and drink the wine.