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Risotto Rice and Smoked Chicken

approx 21/2 cups vegetable stock
1 cup risotto Arborio rice
3 tablespoon olive oil
1/2 onion, finely chopped
1 clove of garlic,crushed
2 tablespoons butter
2 small zucchinis
3 mushrooms
2 small ready made smoked chicken breasts
freshly ground black pepper
1 cup Raclette cheese, coursely grated
1/4 cup Parmasan cheese, coursely grated

This recipe is made shortly before serving and served with freshly grilled cheese.

Wash zucchinis and wipe mushrooms and dice into small cubes. Slice smoked chicken into thin slices. On a medium heat add oil, onion and butter in a large fry pan and add garlic and the rice and fry for approx. 2 minutes until the rice has changed colour. Turn down the heat. Add just enough stock to cover the rice. Allow to gently simmer on a low heat. When the stock has almost evapourated add 1/2 cup of stock at a time and continue until all the stock is used. Add zucchinis and mushrooms midway through. Stirring continuingly, uncovered for approx. 20 mins.

After 20 mins check that the rice is cooked through. Bring rice, chicken and grated cheeses to the table and place a thin layer of risotto in a raclette pan and top with a slice of smoked chicken and grated cheese. Allow to grill untill cheese has melted. Top with freshly ground pepper.

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