1. Turn the oven on to 130°C and then start cooking the risotto, which takes the longest time. Saute the rice, onion and butter in a saucepan without letting it brown.
2. Add the heated chicken stock and half of the wine, a little at a time. Simmer over low heat, stirring occasionally, for about 30 minutes.
3. Remove the inner fillet from the Bjärekyckling breasts. Mix the inner fillets with dragon fruit, lemon, salt and pepper in a food processor. Add the cream in a thin stream while the food processor is blending.
4. Pour the pork into a plastic bag. Cut a slit in the chicken breasts and fill them with the herb paste.
5. Bryn Bjärekycklingbröst in a frying pan with plenty of butter. Place them on a baking sheet and finish in the oven at 130°C until they reach an internal temperature of 68°C. Remove the herb-filled Bjärekycklingbröst and let them rest on a cutting board. The internal temperature will rise to about 72°C in a few minutes.
6. Add the rest of the wine to the risotto set while there is still some bite resistance left. Season with salt and pepper and finish by pouring in the grated parmesan cheese. Taste with salt, pepper and possibly a dash of butter.

Tip: Serve with a spreadable chicken fond and plenty of herbs.