Stuffed Chicken Risotto

Directions

1. 1
   Slice the chicken breasts and add a healthy dollop of cream cheese to each one, wrap with a slice of bacon and then wrap in foil ready to put in the oven at 100F
2. 2
   Add the Onions to a pan with olive oil and simmer until soft and translucent, add the garlic and celery and continue to simmer for 3 minutes.
3. 3
   Add the rice and the white wine and allow to simmer under reduced completely
4. 4
   Add a good ladleful of the hot stock and stir continuously.
5. 5
   When all this has been absorbed, add more stock.
6. 6
   Continue adding more stock, stirring continuously, until the rice is cooked.
7. 7
   Add the Parmesan and butter to cream the rice further, once done serve with the chicken and choice of vegetables.