Actually, you don’t really need all these ingredients – I happened to have a little asparagus left over from another meal,
so I threw that in as well! Slice chicken breasts cross-wise into strips about a cm thick, dust lightly in seasoned flour
and fry quickly in hot olive oil until cooked and starting to turn golden brown. Drain and set aside. Tear slices of prosciutto
into small pieces and fry in the same pan until some of the fat renders and it is just starting to turn golden at the edges,
drain and put with the chicken. Again in the same pan, fry a chopped banana shallot until starting to soften, then add arborio rice,
(about a cup for 2 servings) turning to coat with the fat, then pour in a glass of dry white wine (or dry vermouth) and simmer until
nearly evaporated. Add a glass of hot chicken stock and continue simmering until that has nearly been absorbed, add another glass
of stock and keep simmering/adding stock for about 15 minutes, until the rice is nearly cooked. Pour boiling water over a cup of
frozen peas to defrost then add these to the rice, together with the chicken and prosciutto (I also added some precooked asparagus,
cut into 4 cm chunks, because I had these available!). Continue cooking gently until all the liquid is absorbed, the rice is cooked
(to the al dente stage) and the chicken piping hot.