Chocolate Risotto

Ingredients
50g Hazelnuts (or any you like)
50g Raisins or Sultanas
600ml/1 Pint Milk
25g Sugar
50g Butter
125g Pudding Rice (yes pudding, long grain wont do for this)
Brandy (optional but bloody good!)
125g CHOCOLATE (i find cooking chocolate awful, there are several brands i love which are great for this and i cant get them over here in france so i'm having to wade through block after block of chocolate to find one i really like, IT'S A HARD LIFE)

Equipment
1 Small Frying Pan
1 Small Sauce Pan
1 Large Pan
1 Grater
1 Ladle
1 Wooden Spoon

The Good Bit

1. Toast your nuts in the small frying pan (insert joke) with no oil then leave them to cool before chopping to bits, grate your chocolate.
   
2. Heat the milk and sugar in the small pan until just at simmering point.
3. Melt the butter in the large pan and add the rice and stir well coating all the rice, add a ladle of milk and wait for it to be absorbed by the rice then add another, keep this up until all the milk has gone.
4. Now whack in your nuts, raisins and stir well then finally add the grated chocolate but only give a little stir as this will then give a lovely marbled effect, Serve. (in case you were wondering add the brandy at the same stage as the nuts and raisins if you are using it)
   

Serves 4

Chicken Fricassee

Ingredients
4 Chicken Breasts
1 Large Onion
2 Carrots
2 Sticks Celery
100g Frozen Peas
4 Egg Yolks
Handful Chopped Parsley
Splash of Olive Oil
1 Tablespoon Flour
250g Long Grain Rice
600ml Water
2 Chicken Stock Cubes
1 Lemon

Equipment
1 SHARP Knife
1 Zester/Juicer
1 Chopping Board
1 Large Frying pan
1 Large pan

The Good Bit

1. Heat a splash of oil in your frying pan and fry the chicken breasts until they are golden on both sides (You can cut your chicken into chunks before you start if you like) take out of the pan and leave to cool.
2. Bring to the boil 2/3rds of a pan of salted water for your rice, whilst waiting for this to happen chop the onion, celery and carrot into small (pea size) cubes, heat all this in the frying pan until the onion begins to go golden, add the rice to the water
   
3. Once golden add the 2 spoonfuls of flour and fry quickly for a minute keeping stirring, now add the 600ml of water and the 2 crumbled stock cubes and the zest from the lemon, keep stirring until it simmers, leave for 4-5mins.
4. Add the frozen peas and plenty of seasoning and cook for another 2 minutes, whilst this is cooking beat the egg yolks then stir in the lemon juice.
5. Turn your heat right down on the frying pan now and add the egg mixture and stir for a few more minutes until lovely and thick, then add the chopped parsley and stir again.
6. Serve the lemon fricassee onto a bed of rice then top with your chicken breast (alternatively if you cut your breast into chunks, add this at the end to the lemon mixture and warm through for a few minutes then serve all together, I think the chicken comes out better this way)

Serves 4