Chicken and Chorizo Risotto

Heat the olive oil in a large pan or pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.

Add the diced chorizo to the pan and cook until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside with the chicken.

Add the chopped onion to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the risotto rice to the pan and stir to coat it in the oil. Cook for 1-2 minutes until the rice becomes translucent around the edges.

If using, pour in the white wine and let it simmer until absorbed by the rice, stirring occasionally.

Begin adding the hot chicken stock, one ladleful at a time, stirring continuously. Allow each ladleful of stock to be absorbed by the rice before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

Return the cooked chicken and chorizo to the pan. Stir to combine and heat through.

Stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.

Serve immediately, garnished with fresh parsley and extra Parmesan cheese.