Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the chicken stock paste and mushroom broth paste, then stir to combine. Bring to the boil, then reduce the heat to the lowest setting.

Meanwhile, halve peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.

Lay 2 slices of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it. 

Repeat with the remaining chicken and ham, then place them seam-side down on a lightly oiled baking tray.

Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

While the chicken cooks, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat.

Once hot, add the shallot and mushrooms. Cook, stirring, until softened, 5-6 mins.

Stir in the garlic and cook for 1 min more.

Add the risotto rice. Stir and cook until the edges of the rice are translucent, 1-2 mins. 

Stir a ladle of your stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

When the chicken is cooked, remove from the oven, cover loosely in foil and allow to rest for a few mins.

When the risotto is ready, stir in the hard Italian style cheese and butter. TIP: Add a splash of water to loosen the risotto if needed.

Taste your risotto and season with salt and pepper if needed.

When everything's ready, cut the chicken widthways into 2cm thick slices.

Spoon the mushroom risotto into deep bowls and top with the rocket leaves, then lay the chicken on top.

Enjoy!