30ml olive oil

225g skinless boneless chicken breasts, cut into 2.5cm cubes

1 onion, finely chopped

1 garlic clove, finely chopped

1.5ml saffron strands

55g Parma ham, cut into thin strips

450g risotto rice, preferably Arborio

120ml dry white wine

1.8 litres simmering chicken stock

30g butter [optional]

30g freshly grated Parmesan cheese, plus more to serve

salt and pepper

Heat the oil in a wide heavy based pan over moderately high heat. Add the chicken stock cubes and cook, stirring, until they start to turn white.

Reduce the heat to low and add the onion, garlic, saffron and Parma ham. Cook, stirring, until the onion is soft. Stir in the rice. Saute for 1-2 minutes, stirring constantly.

Add the wine and bring to the boil. Simmer gently until almost all the wine is absorbed.

Add the simmering stock, a ladleful at a time, and cook until the rice is just tender and the risotto creamy.

Add the butter, if using, and Parmesan cheese and stir in well. Season with salt and pepper to taste. Serve the risotto hot, sprinkled with more Parmesan.