1 onion finely chopped
2 garlic cloves, peeled and chopped
A chicken breast for each person, cut into slices
A sprinkle of oregano and basil
2 bay leaves
Small tea cup of peas (asparagus is nice when in season)
Salt and pepper to taste
500 mls chicken stock
A good drop of white wine
A knob of butter and olive oil to cook
Padano cheese, grated into slivers with a potato peeler
Melt the butter and olive oil in a large frying pan. Gently fry the onions and garlic for a few minutes before adding the chicken pieces. When the chicken is sealed, add the rice, peas, seasoning and dried herbs. Stir everything to mix well. With a ladle, add the chicken stock slowly one or two ladles at a time. When the stock is finished, add the wine. Continue to stir occasionally and if it needs more liquid add a little water in the same way. Take a spoon out to check if the rice is cooked. It shouldn’t be mushy.
I made a side of courgettes (zucchini), cubed with sliced mushrooms in a little olive oil, butter, teaspoon of turmeric, salt and pepper with a little lemon juice.
A large bowl of mixed salad