Description
Jamie Oliver’s Chicken and Chorizo Risotto is a creamy Italian rice dish that incorporates pieces of chicken and slices of spicy chorizo. The dish is cooked slowly, allowing the flavors to meld together, resulting in a rich and hearty meal.
Ingredients
Scale
-
- 2 chicken breasts, cut into bite-sized pieces
-
- 150g (5 oz) chorizo, sliced
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 300g (10.5 oz) Arborio rice
-
- 1 liter (4 cups) chicken stock, kept warm
-
- 125ml (1/2 cup) dry white wine (optional)
-
- 50g (1.75 oz) grated Parmesan cheese
-
- 2 tablespoons olive oil
-
- 1 tablespoon butter
-
- 1 teaspoon smoked paprika
-
- Salt and pepper to taste
-
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
-
- Season the Chicken: Season the chicken pieces with salt, pepper, and smoked paprika.
-
- Prepare the Vegetables: Finely chop the onion and mince the garlic.
Step 2: Cook the Chicken and Chorizo
-
- Heat the Olive Oil: In a large, heavy-bottomed pan or skillet, heat the olive oil over medium heat.
-
- Cook the Chicken: Add the chicken pieces to the pan and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
-
- Cook the Chorizo: In the same pan, add the sliced chorizo. Cook for 2-3 minutes until it starts to release its oils and becomes slightly crispy.
Step 3: Cook the Risotto
-
- Sauté the Onion and Garlic: Add the chopped onion to the pan with the chorizo, cooking until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
- Add the Arborio Rice: Stir in the Arborio rice, coating it with the oils from the chorizo. Cook for 1-2 minutes, allowing the rice to absorb some of the flavors.
-
- Deglaze with Wine: Pour in the white wine (if using), stirring constantly until the wine has been absorbed by the rice.
Step 4: Add the Stock and Cook the Risotto
-
- Add the Stock Gradually: Begin adding the warm chicken stock, one ladleful at a time, stirring continuously. Wait until the liquid is almost absorbed before adding more stock. Continue this process until the rice is cooked al dente, about 18-20 minutes.
-
- Return the Chicken: When the rice is nearly cooked, stir the cooked chicken back into the pan. Continue to cook until the chicken is heated through and the risotto is creamy.
Step 5: Finish the Risotto
-
- Stir in the Butter and Parmesan: Once the rice is fully cooked, remove the pan from the heat. Stir in the butter and grated Parmesan cheese until melted and the risotto is creamy.
-
- Season to Taste: Taste the risotto and adjust the seasoning with salt and pepper if needed.
Step 6: Serve
-
- Garnish and Serve: Serve the risotto hot, garnished with chopped fresh parsley. Enjoy immediately for the best texture and flavor.