Butterfly the chicken breasts by cutting breast lengthways ¾ of the way through then opening out.
Tenderise the breast to an even thickness then season with salt and pepper.
Remove the bok choy and basil leaves from their stalks, wash under water and dry.
Add in layers of the prosciutto, bok choy leaf and the basil leaf.
Lay assembled chicken onto some glad wrap and roll into a sausage shape. Twist the ends of the wrap to tighten the shape as much as possible.
Repeat process for all of the remaining breasts.
Place prepared breasts into a pot of simmering water and cook for 15-20 minutes then rest for 5 minutes.
Once rested, cut one end off then cut lengthways on a diagonal.
Preheat olive oil in a saucepan over a medium heat.
Add diced shallots and garlic to the pan. Cook until shallots start to turn transparent.
Add the rice to the shallots and garlic and stir thoroughly to coat the rice.
Pour in the wine and reduce the heat to low, stir the rice so it doesn’t catch on the bottom of the pan. Let rice absorb ¾ of the wine before continuing.
Using the back of a knife bruise the lemongrass and tie into a knot, add to the rice along with ¼ of the stock.
Let the rice absorb ¾ of the stock each time it is added, continue for approximately 15 minutes. The rice is cooked when it is al dente (the inside of the rice kernel should still be firm when bitten).
Once the rice is at al dente, remove from the heat and cover with foil and the saucepan lid for about five minutes.
After the risotto has rested remove cover and add the parmesan, butter and fold through, season to taste and serve.
Blueberry Chilli Reduction
Slice chillies in half and remove seeds then finely dice.
Add the chillies, blueberries and wine to a saucepan on a medium heat. Squash the berries down to help extract the colour and reduce the wine by half.
Add in the water and reduce by a third. Once reduced, remove from the heat and strain the berries from the sauce.