How to Cook an Amazing Chicken and Chorizo Risotto

Introduce the ingredients: chicken stock, lemon, onion, garlic cloves, arborio rice, cooking oil, butter, chicken, chorizo, Parmesan cheese, and white wine vinegar.

Put a drop of cooking oil into a frying pan and heat it up.

Chop the onion coarsely and add it to the pan, cooking for a couple of minutes until softened.

Add the arborio rice to the pan, ensuring each grain is coated with oil.

Stir in some butter and cook for a minute or two while crushing the garlic.

Begin adding the chicken stock a bit at a time, waiting for the rice to soak it up before adding more.

Cut the chicken into chunks and add it to the pan.

If the risotto starts to look dry after 20 minutes, add more stock or water to keep it moist.

Squeeze the juice of one lemon into the risotto using a juicer.

Add a splash of white wine vinegar, being careful not to add too much.

Finish the risotto with freshly grated Parmesan cheese.

Equipment Needed

Spice Level:

Dietary

Allergens