Instructions: Sweat off the onion in a pan. Add the cream and saffron, bring to the boil and infuse for 5 minutes over a low heat. Add the rice and grated parmesan, spring onions and seasoning. Place into ring moulds and refrigerate until cold.

Meanwhile cook the chicken in a griddle pan and place the risotto cakes under the grill to warm up. Serve with pesto, parmesan shavings, cooked tomatoes and ciabatta slices spread with brandade.

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