As a Xmas gift last year, I received a gift voucher for a Home Baking course at the Cookery School in Glasgow. It was a whole day of baking sweet treats, which was great, but my favourite dish of the day was the chicken and chorizo risotto we were taught for our lunches! I’m a savoury girl at heart, and I have made this many times since. People always make out that risotto is a difficult thing to do, but I disagree. As long as you keep stirring the rice whilst it absorbs the stock, you can’t go wrong!
The most important thing I was taught, was to prepare everything before I cook it. Sounds like common sense, but there has been many a time I have over-browned onions, whilst frantically peeling/chopping other things. So, for this dish I made sure everything was prepared before I started it, which made the rest of the cooking quite therapeutic actually!
Ingredients (Serves 2-3):
150g arborio rice
100g chorizo sausage, diced
2 chicken breasts, diced
1 onion diced (I also threw in a wee spare shallot)
300g chestnut mushrooms (I like alot of mushrooms)
1 red chilli, finely chopped
1 red pepper, diced
2 cloves garlic, crushed
1 litre chicken stock (you might not need all of this though)
50g cheese (goats cheese is delish, but I used mature cheddar for this)
Fry the chicken and chorizo in olive oil until browned.
Toss in the veg (as shown on the plate) and fry for 5-10 mins.
Add the risotto rice and stir for 5 mins, getting them nicely toasted for the best flavour.
Pour in a ladlefull of your stock, then stir and let the risotto absorb it all.
Repeat until either the stock is finished or the risotto is al dente (usually after about 25-30 mins stirring). It’s important to keep stirring, making sure the rice doesn’t stick to the pan.
Turn off the heat and add your grated cheese, stirring through.
The flavours in this dish are amazing, try it! 🙂