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. Cook the onion and sliced mushrooms, 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 baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

While the risotto is baking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Lay out two slices of prosciutto, then place a chicken breast on top. Wrap the prosciutto slices around the chicken breast. Repeat with the remaining prosciutto and chicken. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the prosciutto-wrapped chicken, seam-side down first, until golden and cooked through, 3-5 minutes on each side (depending on thickness). Transfer to a plate to rest. TIP: Chicken is cooked through when it's no longer pink inside. TIP: It's OK if the prosciutto slices tear!

While the chicken is cooking, roughly chop the chives. Slice the lemon into wedges. When the risotto is done, remove from the oven, then stir through the grated Parmesan cheese (reserve some for garnish) and remaining butter. Season with salt and pepper. Set aside. In a medium bowl, add the rocket leaves, a drizzle of olive oil and a squeeze of lemon juice. Toss the coat. TIP: Stir through a splash of water to loosen the risotto if needed.