Basil Chicken with Risotto and Chili-Tomato Coulis

CHILI-TOMATO COULIS:

Heat the oil in a saucepan, add the onion and garlic and cook, stirring, until the onion is soft. Add the undrained tomatoes and simmer, uncovered, until pulpy (about 5 minutes). Blend or process the mixture until just smooth - do not over-process or the sauce will become orange rather than red. Press the mixture through a sieve; discard the pulp. Stir in the tomato paste and sweet chili sauce and simmer, uncovered, until the mixture has reduced to about 2 cups. Season with salt and pepper.

RISOTTO:

Heat the oil in a saucepan, add the onion and garlic and cook, stirring, until the onion is soft. Add the rice and saffron and stir until the rice is well coated. Add the wine and 1/4 cup of hot stock. Simmer, stirring until all of the liquid is absorbed. Add the remaining stock in about 4 batches, stirring until the liquid is absorbed before adding more stock. Cooking time should be about 20 minutes, or until the rice is tender. Finally, stir in the butter and cheese.

Heat the oil in a frying pan, add the chicken and cook until well browned and tender. Slice the chicken diagonally and return to the pan with the butter and basil, stir until well combined.

Divide the Chili-Tomato Coulis between the plates, top with the Risotto and the chicken mixture.

Arborio rice is a larger, Italian, round-grained rice, suitable for risotto. Other types of short-grain white rice can be substituted. The chicken can be cooked and sliced a day ahead - toss in butter and basil when reheating. The Chili-Tomato Coulis can be made a day ahead. The Risotto is best made close to serving.