Risotto is absolute perfection for those Autumn and Winter months, what with being so warming and filling. This chicken and chorizo risotto delivers lots of filling protein and punchy flavour for a deliciously creamy risotto. Total comfort food.
Chicken and Chorizo Risotto Recipe
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Risotto requires some patience to make a truly great one. There’s a bit of science behind it and I’ve popped some more info further down to explain the reasoning behind the process of cooking risotto.
- Serves 4
- 100g chorizo, finely diced
- 2 chicken breast, finely diced
- 3 garlic cloves, minced
- 2 tsp mixed herbs
- 1 large white onion, diced
- Large handful of cherry tomatoes, chopped
- 300g arborio rice
- 500ml white wine
- 750ml chicken stock
- 30g parmesan, grated
To a pan on high heat add some rape seed oil and the chorizo and fry for 5 minutes until it becomes nice and crispy at the edges.
Now add in the chicken breast, garlic and mixed herbs and fry with the chorizo until cooked. Once the chicken has cooked, remove the chorizo and chicken from the pan and set aside for now.
Next add the onions to the pan and fry until softened. They’ll cook in that lovely chorizo oil and soak up the flavour! You can add a little more oil if you wish. Add your diced tomatoes and stir until softened.
Now add the arborio rice to the pan with the onions and cook for a couple of minutes dry to toast it a little. Then add the wine, a ladle-ful at a time. Waiting until it absorbs before adding another. Next add the chicken stock in the same way: stirring constantly and adding a bit at a time.
Once all the risotto rice has absorbed the last of the stock and it looking lovely and creamy, add the chicken and chorizo back into the pan. Grate your parmesan into the dish and stir through.
Chicken and Chorizo Risotto
- 1 Large pan
- 1 Wooden spoon
- 1 Garlic press
- 1 Measuring jug
- 1 Knife
- 1 Chopping board
- 100 g Chorizo, finely diced
- 2 Chicken breasts, diced
- 3 Garlic cloves, minced
- 2 tbsp Mixed herbs
- 1 White onion, finely diced
- 1 Large handful of cherry tomatoes, chopped
- 300 g Arborio rice
- 500 ml White wine
- 750 ml Chicken stock
- 30 g Grated parmesan
- Heat a pan on high heat and add some rape seed oil. Once hot add the chorizo and fry for 5 minutes until nice and crispy at the edges.
- Add in the chicken breast, garlic and mixed herbs and fry with the chorizo until cooked. Once the chicken has cooked, remove the chorizo and chicken from the pan and set aside.
- Add the onions to the pan and fry until softened. You can add a little more oil if you wish. Add your diced tomatoes and stir until softened.
- Add the arborio rice to the pan with the onions and cook for a couple of minutes dry to toast it a little. Then add the wine, a ladle-ful at a time. Waiting until it absorbs before adding another. Next add the chicken stock in the same way: stirring constantly and adding a bit at a time.
- Once all the risotto rice has absorbed the last of the stock and it looking lovely and creamy, add the chicken and chorizo back into the pan. Grate your parmesan into the dish and stir through.
What rice is best for risotto?
Risotto is made using arborio rice, which is a short grain. It’s available in all supermarkets. Arborio is key to a good risotto because it creates that lovely chewy texture and creaminess. Arborio rice has high starch content which creates these attributes.
So, if you’re wondering about the age-old debate of if you should wash your rice before cooking… in this case it is absolutely best not to. You don’t want to wash away that starch which is so key to creating a fantastic risotto texture.
Why do you stir risotto constantly?
Risotto is a labour of love… if you want good results that is! It is all about creating that lovely creaminess and this comes down to the starch in the rice. Stirring the rice constantly and adding liquid slowly allows the starch in the arborio rice to release. This is key to creating that signature risotto texture.
Patience is a virtue with risotto! So pop a playlist on, pour yourself a drink and enjoy connecting with your food.
When cooked your risotto should look thick and creamy. Depending on your preference you may want to keep it a little looser with more liquid, or cook it a little more until it really thickens up. I prefer the latter – for me it feels extra comforting.
Do you have to use wine in risotto?
Being such a starchy and creamy dish, the infusion of white wine adds some acidity to the risotto and helps to balance the flavours. Always cook with wine that you would be happy to drink, especially white wine as cheaper wines can be very vinegary! If your risotto is tasting a little too acidic for your tastes, add a hit of something sweet to balance the flavours. A drizzle of honey or splash of balsamic works great.
What do you serve risotto with?
Typically risotto is served (at least in restaurants) on its own, and often with some parmesan for garnish. But it can absolutely be paired with some sides – I mean of course it can! Food shouldn’t come with strict rules. Here’s some ideas of sides that will really compliment your chicken and chorizo risotto.
- Garlic bread: finished with some balsamic glaze for tang, which contrasts the creaminess of the risotto wonderfully.
- Croutons: toasted with lemon zest for a little zingy contrast.
- Side salad: a simple garden salad with some lovely peppery rocket and spring onion will be a fantastically fresh contrast in texture.
Here’s some other comforting one-pan rice and pasta dishes that I think you will enjoy if you liked the sound of this chicken and chorizo risotto:
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