Step 1

Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. In a heatproof jug or bowl, combine the boiling water (2 cups for 2 people / 4 cups for 4 people), mushroom powder and chicken-style stock powder. Set aside. Finely chop the brown onion and garlic. Thinly slice the button mushrooms.

Step 2

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 minute.

Step 3

Pour the mushroom soaking liquid into the frying pan, 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.

Step 4

When the risotto has 10 minutes cook time remaining, 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: It's OK if the prosciutto slices tear! TIP: Chicken is cooked when it is no longer pink inside.

Step 5

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 and remaining butter. Season to taste. In a medium bowl, add the rocket leaves, a drizzle of olive oil and a squeeze of lemon juice. Toss to coat. TIP: Stir through a splash of water to loosen the risotto if needed.

Step 6

Slice the prosciutto-wrapped chicken. Divide the porcini mushroom risotto between plates and top with the chicken. Sprinkle with the chives and drizzle with the truffle oil. Serve with the rocket salad and any remaining lemon wedges. TIP: Truffle oil has a strong flavour, use less if you're not a fan.