Stuffed Chicken Risotto

• 500 grams Arborio Rice
• 120 ml White Wine
• 75 grams Chopped Onion
• 2 Garlic Cloves Minced
• 1 Finger of Celery
• 1 liter Chicken Stock
• 50 grams Parmesan
• 14 grams Butter
• 4 Chicken Breasts
• 4 Servings of Cream Cheese

1. Slice the chicken breasts and add a healthy dollop of cream cheese to each one, wrap with a slice of bacon and then wrap in foil ready to put in the oven at 100F
2. Add the Onions to a pan with olive oil and simmer until soft and translucent, add the garlic and celery and continue to simmer for 3 minutes.
3. Add the rice and the white wine and allow to simmer under reduced completely
4. Add a good ladleful of the hot stock and stir continuously.
5. When all this has been absorbed, add more stock.
6. Continue adding more stock, stirring continuously, until the rice is cooked.
7. Add the Parmesan and butter to cream the rice further, once done serve with the chicken and choice of vegetables.

white wine, onion, garlic, finger, chicken, parmesan, butter, chicken breasts, cream cheese

Taken from cookpad.com/us/recipes/359517-stuffed-chicken-risotto (may not work)