Instructions: Put the lemon zest parsley almonds thyme and garlic in a blender or food processor and process for a few seconds; slowly add the oil and process until evenly combined.

Season with salt and pepper.

Spread this mixture under the skin of each chicken breast fillet and place in a roasting tin.

Melt the butter in a medium saucepan on the simmering plate and brush half over the chicken; pour on the lemon juice. Cook on the grid shelf on the floor of the roasting ovenfor 25 minutes basting occasionally.

Meanwhile heat the butter remaining in the saucepan on the simmering plate add the onion and fry for about 5 minutes until softened.

Stir in the saffron and rice and stir well to coat with the butter.

Add the wine and hot stock a ladleful at a time allowing each addition to be absorbed before adding the next.

The risotto is ready when the rice is tender and creamy.

This will take about 25 minutes; it may not be necessary to add all of the stock.

Remove the risotto from the heat and stir in the parmesan.

Serve the risotto with the chicken pouring over any juices from the roasting tin. Garnish with thyme.

Serves 4

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