Chicken risotto   
(Feeds 1)
100 grams Arborio rice
Chicken breast, sliced, or a portion of cooked chicken
2 slices of fatty bacon
1 pint of chicken or turkey stock, kept warm over a low flame
Mushrooms, chopped
Thyme, or mixed herbs
1 clove garlic
Half a lemon
Pine kernels
Grated Parmesan
Red wine
Olive oil

Heat a splash of oil in a heavy pan over a medium flame; fry the crushed garlic gently, then add the rice to the pan, and fry for a while. Add a healthy slosh of wine, and let it sizzle up, then reduce the heat a little, and begin adding the stock, a couple of tablespoons at a time. Add the herbs, and let the rice gradually absorb the stock, and cook through; each time the mixture becomes sticky, add a little more stock.

While the rice is cooking, slice the chicken breast, and fry up in a separate pan until it is cooked through. Add it, and all its juices, to the rice, and continue the process of adding more stock and cooking the rice. Cut the bacon into small strips and quickly fry it until it starts to show crispiness, then add it, the mushrooms and a handful of pine kernels to the rice, and stir in well. Season with salt and fresh-ground black pepper, and keep up adding the stock, until the rice is cooked through. Add a good squeeze of lemon juice, and turn off the heat. Sprinkle on a handful of grated parmesan, and turn the mixture well, so that the cheese will melt in with the heat; serve on a heated plate.