Chicken Saltimbocca

Twist and tear the parsley bunch in half then roughly chop. Zest the lemon. Lay a slice of serrano ham lengthways 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 lightly oiled 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 another 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, making sure the rice is coated, cook for 1 minute. Add a ladleful 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. TIP: Let the rice absorb each ladleful of stock before adding the next. In between stints of stirring, put the olive oil (amount specified in the ingredient list) in a small bowl and add the lemon zest and parsley.

When the chicken is cooked through, remove from your oven and leave to rest on the baking tray, covered in some foil. TIP: The chicken is cooked when it is no longer pink in the middle. If you've run out of stock before the risotto is cooked, just add a splash of water and keep cooking. When the risotto is ready, add the butter and hard Italian cheese and beat vigorously. Taste and add some salt and black pepper if you like.