1

Place mushrooms in small heatproof bowl. Cover with 1½ cups (375ml) boiling water and set aside for 20 minutes.

2

Meanwhile, bring stock to the boil in a medium saucepan over high heat. Reduce heat and simmer, covered, until required.

3

Heat half the oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and rice and cook, stirring, for 1 minute or until rice is opaque. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)

4

Meanwhile, heat remaining oil in a medium non-stick frying pan over high heat. Cook chicken, stirring, for 5–7 minutes or until cooked through. Add chicken to risotto with mushrooms and soaking liquid (being careful not to add sediment from bottom of the bowl). Stir for 1 minute or until combined and heated through.

5

Remove from heat. Add ¼ cup (20g) parmesan, parsley and tarragon and stir to combine. Season with salt and pepper. Serve risotto topped with remaining parmesan.