Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions and gently sauté for 5 Minutes. Add the garlic and rice and fry for 3 Minutes. Pour in the wine and allow it to simmer for a minute. Add the stock, a ladleful at a time, and stir continuously until all of the stock has been absorbed. Add in the kale and coconut cream and cook for 5 Minutes. Season to taste.

Heat a frying pan over medium heat until hot. Add a splash of olive oil and fry the chicken strips for 6- 8 Minutes until golden. Remove from the pan, add more oil if needed and fry the mushrooms for 3- 5 Minutes until tender.

Place everything into a food processor and blend until smooth. Season to taste.

Serve each portion of risotto topped with some Fry’s Chicken-style Strips and shiitake mushrooms. Add a splash of the basil oil and garnish with basil leaves.