150g South Cape Edam, grated
8 tbsps butter
1 medium white onion, finely chopped
2 cups Arborio rice
¾ cup dry white wine
6-8 cups vegetable or chicken stock heated
Juice and zest of 1 lemon
1 small bunch of fresh thyme, finely chopped
4 chicken breasts skin on
2 tbsps olive oil
Marinate the chicken breasts in lemon juice and a little of the thyme while making the risotto.
When ready, brown in a pan with the olive oil then place the chicken breasts in a roasting dish and roast in the oven at 180 C for 15 minutes. Remove the chicken from the oven, cover and set aside.
Melt 6 Tbsps of butter in a pan over a low heat. Add the chopped onion and stir well until transparent. Add the rice, increase the heat slightly and stir well to coat with the hot butter. Pour in the white wine, mix and let it sizzle until the alcohol evaporates and the moisture is absorbed.
Ladle in a cupful of the hot stock, stirring the risotto often, and until the stock is absorbed. Repeat until all of the stock has been taken up by the rice, and the grains have become soft. (Approx 20 minutes).
Stir in the lemon zest, thyme, remaining 2 tablespoons butter and South Cape Edam. Take off the heat, cover and let rest for a few minutes. Slice the chicken breasts diagonally and serve on top of the risotto.
Some shaved South Cape Parmesan and fresh thyme leaves would make an attractive garnish.