This was a dish I came up with at home last December and with Christmas fast approaching, it’s a nice one to try. The flavour of the sprouts works really well alongside the other ingredients in the risotto and gives it a nice twist. These quantities will serve 4-6 people.
6 shallots, peeled halved and finely sliced
8-10 cloves of garlic (personally I would use a whole bulb), peeled and chopped
Sprig of fresh rosemary, chopped
500g chorizo, diced
500g skinless chicken thighs, bone-in
300g brussels sprouts, trimmed and cut into quarters
1 tablespoon paprika
450g arborio rice
250ml white wine (or a whole bottle, allowing for a “quick slurp” while cooking)
100g parmesan cheese, grated
Salt and black pepper
1. Begin by deboning the chicken thighs. Place the bones into a deep saucepan and cover generously with water. Bring to the boil and allow to simmer for at least 30 minutes, but the longer the better, without losing too much liquid. This will be your stock for making the risotto. You can also add a stock cube, or an assortment of onion, carrot, leek etc. to enhance the flavour. I never measure the stock, I tend to do it by eye, but as a general rule you want around 1200ml for this quantity of rice. Keep the stock warm over a low heat.
2. Cut the meat from the chicken thighs into 3cm long strips.
3. In a decent sized frying pan (or a paella pan if you have one), heat 100ml of vegetable oil over a medium heat. Add the chicken and lightly brown it on all sides before removing with a slotted spoon and setting aside.
4. Add the shallots, garlic and rosemary to the pan and cook, stirring every now and again, until the shallots have softened.
5. Add the chorizo, and fry until the oil starts to turn that beautiful orangey-red colour as the chorizo starts to bleed into it.
6. Turn the heat down to medium/low and add the rice, stirring, until it is coated in the chorizo oil.
7. Add the white wine, and continue to gently stir the rice until the wine is mostly absorbed. You will be able to tell this as the rice will just begin to stick.
8. Following the same rule as above, add one ladle of the stock at a time, waiting until it is mostly absorbed before adding the next. Continue to do this until the rice is cooked (approx. 20 minutes). Do not forget to keep gently stirring the rice.
9. Halfway through the cooking process, add the chicken, brussels sprouts and paprika.
10. Once the rice is cooked, remove from the heat, stir in the parmesan cheese and season with salt and pepper to taste.
I would serve this with rocket salad, but it will work well with most types of salad, and possibly a slice or two of garlic bread. Enjoy!