Chicken and Chorizo Risotto
Chicken and chorizo risotto is usually quite dry and sticky. I like it that way but today I decided to make it a little more soupy.
The family loved it. We will certainly be making it like this again but if you prefer a drier risotto, just cook the stock down a little longer.
Personally, this is my favourite chicken and chorizo risotto I have made to date and I have made a lot of them.
Use the best Chorizo you can find as good quality Chorizo will make a huge difference. I like to buy it raw and fry it with the onions as this adds a lot of flavour.
You could use stock cubes for the chicken broth but you will find it more economical to purchase a whole chicken and sue the meat to go in your risotto.
Simmer the chicken in water and stock ingredients until the chicken is cooked through and then remove the meat for later.
If you love this simple but delicious recipe try some of my others:
Making The Chicken Stock…
Place your chicken carcass back in the water and add chopped onions, carrots, celery and a handful of black peppercorns.
- 2 tbsp olive oil
- 400 g ( 14 oz ) raw Chorizo cut into bite size pieces
- 300g ( 11 oz ) cooked chicken breast cut into bite sized pieces
- 2 medium onions finely chopped
- 400 g ( 3 cups ) Arborio rice
- 1.5 - 2 pints ( 850 - 1200 ml ) pints chicken stock
- 50g ( 2 oz ) Parmasan cheese for the top
1 Heat the olive oil gently in a large pan. Add the onion and fry for a coupe of minutes then add the chorizo and fry on medium heat for around 10 minutes
2. Start gradually adding the rice a little at a time and add a little of the stock. Keep adding the rice and stock gradually while stirring constantly until the rice is cooked through and the stock is absorbed. It is difficult to estimate exactly how much stock you will need but keep adding it slowly until the rice is cooked. This will probably take around 25 minutes.
3. Add the cooked chicken pieces and heat through.
4. Spoon on to plates with Parmasan cheesse shavings placed on top.