Chicken, lemon & tarragon risotto

1. Lay the bacon flat in a cold frying pan. Cook undisturbed over a medium heat for 2 minutes, then turn and cook for 2-3 minutes more, until crisp. Set aside on kitchen paper.

2. Bring the stock to the boil in a saucepan, then reduce the heat to low. Melt 25g butter in another pan and add the shallots. Cook over
a low heat for 5 minutes, until translucent.

3. Add the rice and stir for 1 minute to coat in butter. Add a ladleful of stock, stirring until there is little excess liquid left in the pan. Keep adding stock, stirring frequently for 15 minutes.

4. Stir in the chicken and add stock for another 3-4 minutes. Remove from the heat and fold in the remaining butter with the lemon zest and juice, 2 tsp tarragon and the Parmigiano Reggiano. Season. Cover and leave to rest for 2 minutes. Serve with pieces of the bacon and
a sprinkle of tarragon over the top.