Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Saute the shallots gently for 4-5 minutes then add the garlic and chicken and continue to cook for a further 2 minutes. Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent.
Add the white wine and increase the heat to allow it to evaporate almost entirely. Add a ladle of hot chicken stock to the risotto, one at a time, stirring frequently until it is absorbed into the rice. Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.
Halfway through cooking, add the sliced yellow pepper. Adjust the seasoning once the rice has absorbed the stock and is soft. Cut into a thick portion of chicken and check that it is cooked through, with no pink showing. Spoon risotto into serving bowls and garnish with the sliced red chilli, whole red chillies and sliced basil leaves. Serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.