okay, please forgive my lack of quantities, i really am just a "throw it all in cook" (I have posted this in the general cooking forum as well)

you can use the balsamic chicken for any recipe really - same with the risotto.

for the 2 of us.. i use

chicken
2 chicken breasts (cut into strips or however you want)
approx 2 cloves garlic
about 1/4 cup lemon juice
about 1/4 olive oil
corn flour
thyme
sugar about 1/4 cup
approx 1/4 of a cup balsamic vinegar

risotto
risotto
onion
peas
lemon rind ( to taste really) i use half of a small lemon
hot stock(chick or vege) consisting of chilli (i used minced chilli) half a lemon just thrown in.

1.marinate chicken in olive oil, garlic, thyme and lemon juice for about half and hour.
2.dust chicken in cornflour and cook slowly (you can use the rest of the oil left over from the marinade use more if you need)
3.when all chicken is cooked add balsamic vinegar and sugar- cook till sauce thickens and is a bit sticky.

I think it is important to taste the sauce and add more sugar if nessescary.


start risotto- cook onion till transulcent and then add rice, stir until rice is covered and translucent as well.
add stock by the ladle full and stir continuosly.
add peas.
add lemon rind and a dob of butter once risotto is finished, stir.

serve with a big class of sav b