Chicken chorizo risotto

Australian Women’s Weekly NZ - - CONTENTS -


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.

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