Serves 1
Directions
- 1Dice the chorizo.
- 2Cook the diced chorizo in a pan.
- 3Place the chicken in a roasting pan, drizzle with olive oil, season with salt and pepper, and add thyme.
- 4Roast the chicken in the oven.
- 5Finely dice the shallot.
- 6Add the diced shallot to the pan with the chorizo.
- 7Grate garlic into the pan.
- 8Chop oregano.
- 9Add the chopped oregano to the pan.
- 10Add risotto rice to the pan and stir to combine.
- 11Pour white wine into the pan.
- 12Gradually add chicken stock to the risotto, stirring frequently until absorbed.
- 13Remove the roasted chicken from the pan and debone it.
- 14Shred the chicken meat.
- 15Add the shredded chicken to the risotto and mix.
- 16Add butter and grated Parmesan cheese to the risotto.
- 17Season with pepper and mix everything together.
- 18Serve the risotto on a plate, top with extra chorizo, and drizzle with olive oil.
Ingredients
- chorizo
- chicken
- olive oil
- salt
- pepper
- thyme
- shallot
- garlic
- oregano
- risotto rice
- white wine
- chicken stock
- butter
- Parmesan cheese
Equipment
knifecutting boardpanspatularoasting pangraterladle
Tips
- When topped with extra chorizo, a drizzle of EVOO and a grating of Parmesan cheese, this makes for one very delicious meal!
- There will be a few risotto recipes in this series, so keep your eyes peeled for the next.
- Full recipe, with extra kitchen tips and tricks, now up on my Substack.
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