I call this a cheat’s risotto because apart from the initial browning and mixing, there is very little stirring required. You don’t have to stand by the stove stirring endlessly so once you have got it cooking, you can walk away and do something else. It’s really somewhere between a risotto and a paella, but you shouldn’t leave it on the heat long enough that it develops a crust like a paella. This generously serves four. It should take less than an hour from when you start cooking.
Cheat’s Chicken and Chorizo Risotto
2 tbs olive oil
500g chicken thigh fillets, trimmed of the larger bits of fat and cut into six pieces
1 chorizo sausage, sliced into about 1cm slices
Leafy ends of three stalks of celery, roughly chopped
I red capsicum, chopped into large chunks
2 cups arborio rice
1/2 cup white wine
400g can diced tomatoes
3 cups light stock, such as chicken or vegetable – should be hot
3 tsp dried oregano
1 cup frozen peas
Salt and pepper
Fresh parsley to garnish
Heat half the oil in a large, heavy based saucepan. I use cast iron which you should only heat to about 3/4 of the flame, but if you use regular cookware, you can heat it a little hotter. Season chicken and cook until browned. Remove from heat.
Add chorizo, celery and capsicum with the remaining oil. Cook for about three minutes until the chorizo is browned. Add rice and stir to coat with the oil. Add wine (a little splodge extra won’t do any harm here!) and cook for about two minutes further.
Return chicken to pan (drain off any excess fluid that has collected on the plate while the chicken has been resting). Stir through, then add tomato, stock all in one go and oregano. Stir well, then cover and reduce heat to low. Cook for about 20 minutes, rice should be tender and liquid evaporated. Mix through peas, season again if required and put lid back on pot. Stand for five minutes, garnish and serve.