Chicken, Fennel And Tarragon Risotto - cooking recipe

Ingredients

4 cups chicken stock
2 tbsp olive oil
1 1/3 lbs boneless skinless chicken thighs, diced
None None Sea salt and cracked black pepper
1 large fennel bulb, chopped
1 None onion, chopped
2 cups arborio rice
2/3 cup dry white wine
1 1/2 tbsp finely chopped tarragon
3 tbsp butter
3/4 cup finely grated Parmesan cheese

Preparation

Pour stock and 2 cups water into medium saucepan and bring to a simmer on medium-high heat. Keep warm.
Heat 1 tbsp of the olive oil in large saucepan on high heat. Add chicken and cook for 4-5 mins until lightly golden and cooked through. Season with salt and pepper. Remove from pan and set aside.
Add remaining 1 tbsp oil to same pan and reduce heat to medium. Cook fennel and onion for 5 mins until softened. Add rice and stir for 1 min to coat in oil. Add wine and cook until completely absorbed.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Return chicken pieces to pan with the final ladle of stock. Stir in tarragon, butter and most of the Parmesan cheese. Season with salt and pepper to taste. Ladle into serving bowls and top with remaining Parmesan cheese