I can’t quite believe it, but Jason and I have been married for two years now! In celebration, I made this gorgeous risotto which I think really combines Jason’s love of meat with my preference for something a little more refined.
We drank a bottle of champagne during cooking and eating, but otherwise, I would have been tempted by an off-dry white like a Riesling. Tesco have a Finest Steillage Mosel Riesling on offer at £5.99. For something different, it would be great with a slightly floral Gruner Veltliner (such as Pannonica at £7.99) to compliment the rosemary in the crunchy topping.
For an enjoyable cooking experience, get everything ready before you start and don’t be scared to take the risotto off the heat if at any point if you need to buy a little extra time.
Ingredients:
- 2 boneless and skinless thigh fillets, chopped
- 100g spicy chorizo (about half a ring), chopped
- 250g Arborio rice
- 1 onion, chopped
- Large glass of white wine
- Large knob of butter for frying
- 500ml chicken stock
For the topping:
- 1 crusty bread roll or any stale bread, torn in to pieces
- Zest from half a lemon, sliced
- 2 cloves of garlic, peeled and halved
- 1 sprig of rosemary, leave removed
- 3 or 4 tablespoons Parmesan cheese (freshly grated)
- Glug of olive oil
- Salt
- Freshly ground black pepper
Method:
- In a large pan, gently melt the butter and add the onion, frying on a low heat for about 10 minutes.
- Heat a separate frying pan and add the chorizo (no need for any oil), spreading the pieces out evenly over the surface of the pan.
- Once the onion is soft, tip in the rice and stir to coat in the butter, then add a good pinch of salt and fry for 5 minutes.
- Once the rice is sizzling slightly, add the wine and continue stirring until the liquid starts to soak in to the rice.
- Add a ladle of stock to the rice and keep stirring until the liquid is absorbed, then carry on going until all the stock has been used and the rice is tender. Should take about 25 minutes but don’t worry if it’s more or less. Keep tasting!
- After you’ve used up a quarter of the stock, toss the chorizo round in the pan and add the chicken. Turn the heat down to medium and keep your eye on the pan, giving it a stir as needed. It’s important not to substitute for chicken breast in this recipe, as it will dry out if cooked in the pan for this length of time.
- Once the rice is cooked add the Parmesan and stir through gently. Check the seasoning and adjust if necessary either with a pinch of salt or a bit more cheese (go for the cheese!).
- Finally, add the chorizo and chicken to the cooked risotto, including all the oil from the pan.
For the topping:
- Rip up the bread roll in to pieces, remove the leaves from the rosemary and combine in a food processor with the garlic, lemon zest, oil and a big pinch of freshly ground black pepper.
- Pulse a few times until the mixture looks like breadcrumbs then heat up a frying pan and tip the mixture in.
- Fry until crispy and golden (and smells incredible), then set aside until you’re ready to serve.
Spoon the gorgeous, creamy rice in to bowls and top with a generous helping of the crispy topping and a massive glass of very cold wine. Cheers everyone!
Sisters Do Food 