Chicken chorizo risotto
SERVES 4 PREP AND COOK TIME 55 MINUTES
1 litre (4 cups) chicken stock ½ teaspoon saffron threads 2 (340g) chorizo sausages, chopped finely 4 (680g) chicken thighs, cut into thin strips 25g butter 1 large (200g) onion, chopped finely 2 cloves garlic, chopped finely 1 medium (200g) red capsicum, seeded, chopped finely 1 tablespoon smoked paprika 1½ cups (270g) arborio rice 1 cup (250ml) white wine ½ cup (40g) freshly grated parmesan ½ bunch flat-leaf parsley, chopped coarsely
1 Combine the stock and saffron in a medium saucepan over high heat; bring to a simmer. 2 Heat a large, deep frying pan over medium-high heat. Add chorizo; cook until the fat renders out and chorizo is lightly golden. Remove using a slotted spoon and place in a medium bowl. Add chicken to pan and cook for 3-4 minutes or until browned and just cooked through. Remove and place in the bowl with the chorizo. Add the butter, onion, garlic and capsicum to the pan; cook, stirring, for 5 minutes or until soft and translucent. Add the paprika and stir for 1 minute. 3 Add the rice and stir until well coated. Add the wine and cook, stirring, until liquid is completely absorbed. 4 Add a ladleful (about ½ cup) of hot stock; cook, stirring, until absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed. Cook for 20 minutes or until the rice is tender. 5 Remove from the heat. Stir in the cooked chorizo, chicken, parmesan and half the parsley. Taste and season with salt and pepper. Serve scattered with the remaining parsley.
Not suitable to freeze or microwave.