For the chicken cream risotto, cut the chicken into small cubes, season to taste and fry in oil in a pot. In the meantime, boil the chicken stock. Remove browned meat.
Add risotto rice to pot and gradually add hot chicken stock and cream over medium heat, stirring constantly.
Season or taste with thyme and garlic and a little honey, if desired. Keep stirring.
After 25-30 minutes, the risotto should be creamy.
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