Chicken Tarragon Risotto

Total time: 30 minutes
  Tarragon is a classic pairing with chicken.  A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint  of spring-time flavors.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 medium leek
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1 tsp butter
• 1 tsp olive oil
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
• Condimenti
• 1 chicken breast, boneless, skinless
• 1 carrot
• 2 ribs celery
• 1/2 leek
• 2 tsp dried tarragon
• 2 tsp olive oil
• 1/4 cup (2oz, 60ml) chicken stock
• 2 tbs milk or yogurt

 Instructions:

• Heat chicken stock and keep hot over low heat.
• Clean and trim the leek.  Cut it in half, the long way and thinly slice.
• In medium sauce pan heat butter and oil; add half of the leek and sauté until transparent.
• Add the rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
• Add white wine and stir.
• Start condimenti.
• When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
• Before adding the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.
• If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
• At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
• Add the Parmesan, condimenti, stir well, pour into a bowl or risotto platter and serve immediately. 
• Condimenti
• Peel the carrot and cut in half lengthwise. Thinly slice into half-circles.
• Roughly chop celery.
• Cut chicken into bite-size pieces.
• Heat oil in medium skillet.   Add remaining leek, carrot, celery and sauté until tender.
• Add chicken and brown lightly.
• Add stock, tarragon, cover and simmer until chicken is cooked through.
• Turn off heat, add milk and keep warm until needed for risotto.