Smoky tomato & chicken mince risotto

Place stock, tomato paste and tomatoes in a medium saucepan. Bring to a simmer over high heat. Take off the heat and set aside

Meanwhile, heat 1 tablespoon oil in a large deep-sided frying pan over high heat. Add the mince as one large piece. Sprinkle over the paprika and garlic powder and season with salt and pepper. Cook for 6 minutes without stirring.

Start to roughly break the mince and cook, stirring occasionally for 4-5 minutes, or until golden and crisp in some areas. Remove from the pan, set aside and keep warm.

Return the pan to low heat. Add the remaining oil and onion. Cook for 3-4 minutes, stirring or until just starting to soften. Add garlic and cook for 2 minutes. Add rice to the pan and cook, stirring, for 2 minutes. Add wine and bring to a simmer. Cook, stirring constantly, for 2 minutes or until liquid is absorbed.

Add ½ cup (125ml) hot stock mixture and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy this should take about 20 minutes.

Add half the chicken mixture and all the parmesan to the risotto and stir to combine. Serve tomato risotto topped with parsley, remaining chicken mixture and torn burrata.