Prosciutto-Wrapped Chicken Breast

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the onion and sliced mushrooms and cook, stirring, until tender, 5 minutes. Add the garlic and arborio rice and cook until fragrant, 1-2 minutes.

Pour the porcini mushroom mixture into the frying pan and bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 15 minutes. Remove the dish from the oven and stir through a splash of water. Re-cover with foil and bake until the liquid is absorbed and the rice is 'al dente', 15-20 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

While the risotto is baking, lay 2-3 slices of prosciutto, slightly overlapping on their long side, on an oven tray lined with baking paper. Place a chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining prosciutto and chicken. Bake the chicken on the top rack of the oven until cooked through, 16-20 minutes. Set the chicken aside to rest.

TIP: The chicken is cooked through when it is no longer pink in the middle.

While the chicken is baking, finely chop the parsley. Slice the lemon (see ingredients list) into wedges. When the risotto is done, remove from the oven and stir through the grated Parmesan cheese (reserve some for garnish) and remaining butter. Season generously with salt and pepper. Place the rocket leaves in a medium bowl and, just before serving, drizzle with olive oil and squeeze over a little lemon juice.

TIP: Beating Parmesan and butter into risotto is an Italian technique called 'mantecatura', and it helps create an extra-creamy texture.