Rosemary Risotto with Spanish Chorizo and Chicken
Risotto • Spanish
Description
Rosemary risotto with Spanish chorizo and chicken
Ingredients
- Arborio rice 5 oz
- Chorizo 0 oz
- Skin-On Chicken Breasts 5 oz
- Fresh Rose Hips 2 sprigs
- Young zucchini 5 oz
- Tomatoes 5 oz
- Dry White Wine 0 fl oz
- Chicken Broth 15 fl oz
- Shallot 0 oz
- Garlic 0 oz
- Butter 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
In a skillet over medium heat, heat 15 ml of olive oil, add a mixture of chopped shallots and garlic, sprigs of rosemary, and sauté for 4 minutes.
Step 2
At the same time, bring the chicken broth to a boil in a pot over high heat.
Step 3
Increase the heat in the skillet to high, add 15 ml of olive oil, chorizo, and chicken breast, and cook for another 4 minutes.
Step 4
Add the Arborio rice and stir everything together to coat the grains with oil for 1 minute. Add the wine and, stirring, let it evaporate for 3 minutes.
Step 5
Remove and discard the rosemary sprigs. Gradually add the hot, but not boiling, chicken broth in quarters, stirring constantly, until each portion is absorbed — about 4 minutes each. With the second portion of broth, add the chopped zucchini, and with the third portion, add the peeled crushed tomatoes.
Step 6
After the broth is absorbed, remove the skillet from heat and let it sit for 1 minute. Stir in the butter and Parmesan. Let the risotto sit for a couple of minutes and then serve on plates.
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