This risotto is a classic Italian-inspired rice dish made with arborio rice slowly cooked in stock, flavoured with onion, garlic, white wine, and finished with Parmesan cheese. Jamie Oliver’s version adds chicken for heartiness and smoky chorizo for an extra layer of depth and spice.
250g arborio rice
200g chicken breast or thigh, diced
150g chorizo, sliced
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
100ml dry white wine
1 litre hot chicken stock (keep in a jug)
50g grated Parmesan cheese
25g butter
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Heat olive oil in a large pan. Add the sliced chorizo and cook for 2–3 minutes until it releases its oils. Remove and set aside, leaving the flavoured oil in the pan.
Add the diced chicken to the pan and cook until golden on all sides. Remove and set aside with the chorizo.
In the same pan, add the onion and garlic. Cook gently until softened, scraping up the flavour from the pan.
Stir in the arborio rice and cook for 1–2 minutes until the grains are lightly toasted and coated in oil.
Pour in the white wine and stir until it evaporates, infusing the rice with flavour.
Begin adding hot stock a ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and tender, about 20 minutes.
Stir the cooked chicken and chorizo back into the risotto. Heat through for a few minutes until everything is well combined.
Stir in butter and Parmesan cheese for creaminess. Season with salt and pepper, then garnish with fresh parsley.
Find it online: https://britishrecipeshub.co.uk/chicken-and-chorizo-risotto/