Sat, 18 January 2025
Ingredients
1). 2 Tbsp Oil
2).100g Wild Mushrooms
3). 120g Chorizo Diced
4). 30g Chorizo Sliced
5). 2 Chicken Thighs cut into chunks
6). 1 Onion Diced
7). 1 Garlic clove grated
8). 150 g Risotto Rice
9). 500ml Chicken Stock
10). 30g Butter
11). 30g Grated Parmesan Cheese plus extra for serving
12). 10 g Parsley Chopped
METHOD
1). Heat oil large frying pan ,cook chicken chunks and diced chorizo over a high heat for approx. 5 minutes, stirring continuously and making sure the chicken is sealed, and chorizo becomes crispy and starts to release some of its flavorsome oils.
2). Remove the sealed chicken and chorizo from the pan using a slotted spoon and set aside.
3). Add in the onion to pan and cook till it softens then add Risotto rice, combine and cook for a few minutes stirring continuously.
4). Next pour in the chicken stock, sealed chicken and diced Chorizo back into the pan, simmer for 15-20 minutes until stocks has been absorbed, stirring occasionally.
5). Add butter and grated parmesan cheese and combine. Once combined stir in parsley and taste for seasoning.
6). Serve in a serving bowl topped with freshly grated parmesan Cheese, some herbs and some crispy chorizo slices.
