Chicken Saltimbocca

Preheat your oven to 200°C. Lay two slices of serrano ham lengthways and slightly overlapping on a chopping board. Place the chicken breast horizontally across the middle of the ham. Wrap the ham around the chicken to enclose it. Place them seam-side down on a baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 20-22 mins.

Meanwhile, put a glug of oil in a large, wide-bottomed saucepan on medium heat. Add the shallot and mushrooms. Cook, stirring, until the shallot is soft, 5-6 mins. Add the garlic and cook for 1 minute more. Pour in the arborio rice and stir. Cook for 1 minute so the rice gets a good coating of the flavours in the pan. Add a ladle of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat.

Continue adding ladlefuls of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. Don't leave the porcini mushrooms behind - make sure you add them too! TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, put olive oil (amount specified in the ingredients table) in a small bowl and add the lemon zest and parsely.

When the chicken is cooked through remove from your oven and leave to rest on the baking tray, covered in foil to keep warm. TIP: The chicken is cooked when it is no longer pink in the middle. When the risotto is ready, add the butter and hard Italian Cheese and stir vigorously. Taste the risotto for seasoning and add more salt and black pepper if you like.