Method:

1. Preheat the oven to 150°C. Place the frozen cordon bleu portions on a baking tray and cook for 40-45 minutes.
2. In a large, heavy-based pot or deep pan, heat a generous knob of butter or a splash of oil over medium-high heat.
3. Add the mushrooms and cook for 5–8 minutes. Season with a little black pepper and half the thyme. Remove the mushrooms from the pan and set them aside in a bowl.
4. In the same pan, lower the heat to medium, and add the diced onions and sliced leeks. Sauté gently for 5–8 minutes until softened and sweet, but not browned.
5. Add the risotto rice to the pan with the onions and leeks.
6. Stir constantly for 1–2 minutes. You want the rice grains to toast slightly and become translucent at the edges.
7. Deglaze with wine, allow the wine to be absorbed before adding the stock, 1 cup at a time, before adding the next.
8. After about 10 minutes, halfway through, add the mushrooms to the risotto.
9. Continue adding stock and stirring until the rice is tender but still has a slight bite. This usually takes 18–20 minutes total.
10. Remove from heat and stir in grated Parmesan. Serve immediately with cordon bleu chicken.