Ingredients
2.5L (10 cups) chicken stock
40g butter
125ml (1/2 cup) oil
2 brown onions, finely chopped
880g (4 cups) arborio rice
1 one/2 tbs fresh thyme leaves
125ml (1/2 cup) dry white wine
6 (about 500g) chicken fillets, cut into 1cm pieces
4 garlic cloves, crushed
120g (1 1/2 cups) finely grated parmesan

Method
– Bring the stock to boil a large saucepan. reduce heat and hold at a gentle simmer.

– Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for five minutes or till soft and clear however not colored. Add the rice and one tablespoon of thyme. Cook, stirring, for one minute or till the grains seem slightly glassy.

– Add the wine to the rice mixture and cook, stirring, till the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the cookery stock to the rice and stir perpetually with a wood spoon till the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or till the rice is tender yet firm to the bite and the risotto is creamy.

– Heat remaining oil in a very massive frying pan over high heat. Add the chicken and stir-fry whenever it simply starts to brown it take five minutes or till chicken . Add the garlic. Cook for two minutes.

-Than add the chicken mixture, parmesan and remaining thyme to the risotto and combine.

– Season with salt and pepper to serve.