Chicken and chorizo risotto with lemon2016-06-27
- Servings : 4
- Prep Time : 15m
- Cook Time : 50m
- Ready In : 1:05 h
Chicken and chorizo risotto with lemon.
Risotto is always a satisfying dish and this chicken and chorizo risotto with lemon is delicious and very flavoursome.
If you are using shop bought stock then I highly recommend the Knorr chicken stockpots.
- 1 Large onion finely chopped
- 2 Lemons sliced and pips removed
- 1 Chorizo ring sliced diagonally
- 6 Chicken thighs skin on
- 6 Chicken drumsticks skin on
- 2 Pints hot strong chicken stock
- 1 Cup frozen peas
- 3 Tablespoons light olive oil
- 1 Large glass of white wine (important)
- 500 gm Arborio rice (Gallo is one of the best)
- Pinch of saffron (optional)
Pre-heat the oven to 190 Celsius 380 Fahrenheit.
Place a large heavy pan on a moderate heat, add the olive oil and fry the chorizo until it is slightly crisp and it has given up all of it's delicious oil. See the slider above. Remove the chorizo and set aside leave the oil in the pan. Place your stock on to heat and add a pinch of saffron.
Place the chicken on some lemon slices in a roasting tin and pop it in the oven for about 50 minutes until it is brown, cooked through and the skin is crisp.
While the chicken is cooking make the risotto. In the hot oil add the onion and sauté for 5-6 minutes then add the rice and stir around in the oil for about 5 minutes. Pour in the white wine until it has all been absorbed.
Add some salt to taste into your hot stock, then add one or two ladles of stock at a time to the rice allowing each one to be absorbed before adding another. Continue to do this until the rice is cooked but still has a little bite. It will take approx 15-17 minutes of this process. If the rice is getting a bit sticky then just add a little more stock.
Once the rice is almost there add back in the chorizo and the frozen peas and stir in. Now place the slices of lemon on the top and then place the hot cooked chicken on the top. Allow to stand for a few minutes and serve. Yum