Bring the chicken stock to the boil in a separate saucepan and leave it to simmer. Finely chop the parsley root and onions, then sauté them in butter in a heavy-based saucepan.
Add the risotto rice to the pan, stir well, and let it cook until it has absorbed the fat. Pour in the white wine and let it reduce almost completely.
Then add the boiling stock to the rice, a little at a time, whilst stirring the rice. Let the liquid reduce almost completely before adding the next portion. Stir the risotto constantly throughout.
After about 20 minutes, the rice will be tender. It should still have a little bite to it when you bite into it (it should be tender and firm, but not hard).
Roughly chop the shredded chicken and stir it into the risotto. Cook for a further minute. Remember that the risotto must not be dry – it’s better to be a little too runny than too firm (if there isn’t enough stock, you can add a little water or milk).
Turn off the heat and stir in the Parmesan and extra butter.
Season with salt and pepper, then divide the risotto between two plates.
Sprinkle with Parmesan, thyme leaves, freshly ground pepper and good-quality olive oil. Serve immediately.
