Chicken Risotto

100 g/4 oz long-graM rice
500 ml/18 fl oz chicken stock
350 g/12 oz cooked chicken meat, cut into bite-
sized pieces
1 dessertspoon chopped fresh tarragon or
1 teaspoon dried tarragon
salt
freshly ground black pepper

Put the rice in a saucepan and cover with the stock, reserving a little. Cover the pan and cook briskly, adding more stock if necessary.

Remove the rice from the heat when nearly cooked, after about 12 minutes. Stir in the chicken and tarragon. Add more stock if the mixture is too dry and return to the heat for about 5 minutes until the chicken is hot. Add salt and pepper to taste. All the stock should be absorbed; if not, drain. Serve immediately.

SERVES 4

Variation

This dish is also very good cold. Make as above and then leave to cool thoroughly. Mix in 1 tablespoon tarragon vinegar and 1 tablespoon olive oil