In one pot warm the chicken stock but do not boil.
In main pot on a low heat sweat off the onion in 1 tspn butter and then add garlic.
Add Rice and wine, stir for 30 secs and then add a ladle of the chicken stock, stir continuously until starting to absorb, add another ladle and keep stiring until starting to absorb. Continue to add a ladle at a time and wait until absorbing.
Once all stock has been used, taste rice to ensure that it is cooked correctly *and if yes add the smoked chicken and mushrooms and peccorino stir through. Turn off heat and place lid on pot. Allow to stand for 5-10 mins and then dish up. Garnish with spring onion.
Notes & Tips
*if not cooked enough continue to add a ladle of hot water at a time until cooked. Do not overcook.