Chicken Kiev with Saffron Risotto

To make the risotto.

1. Heat oil in a heavy 12 inch sauté pan over medium – high heat until simmering. Add onion and cook until soft. Add rice, stirring frequently for about 3 min. Add wine and leave to evaporate.
2. Add the boiling stock and saffron and a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to side of pan above the liquid. Keep adding stock until rice is cooked about 16/18 min.
3. When rice is cooked, take off heat, add spread, parmesan, shaking rice constantly until spread has melted and rice is thick and creamy; add more stock or water as necessary if risotto becomes too dry.
4. Season with salt. Serve immediately on hot plates, passing more cheese at the table.

To make the chicken kiev.

1. Place the soft spread, garlic, parsley, lemon zest in a bowl, mix well. Season with salt and pepper. Place on a cling film sheet and form a roll, place in the fridge until needed.
2. Put the chicken on a chopping board, with a sharp knife cut the breast in the middle to open it. If is too thick place between two sheets of cling film and hit it with mallet to make it thinner.
3. Cut the spread mixture into 4 equal pieces.
4. Season the inside of each breast, place two pieces of butter in each breast and roll it up and fold in the side making sure that is tight and sealed.
5. Roll the chicken in cling film and place in the freezer for about 10/15 min to get it very thigh and in shape.
6. In the meantime beat the egg in a bowl and season with salt and pepper. Place flour in a tray and the breadcrumbs too.
7. Remove the film from the chicken, roll in the flour, shake any excess. Coat in the eggs and roll in the breadcrumbs un til completed coated.
8. Fry the chicken in enough oil to cover half of it, until golden on both side.
9. Take it out and place on a baking tray and place in oven at 180c for about 15 min.
10. Drain on a paper, slice in 4 pieces and serve with the risotto on the side.