Rosemary risotto with Spanish chorizo and chicken
2 servings
30 minutes
Rosemary risotto with Spanish chorizo and chicken is a blend of Mediterranean aromas and rich flavors. This dish draws inspiration from Spanish cuisine, where chorizo with its spicy, smoky note perfectly complements the tenderness of chicken fillet and creamy risotto. Rosemary adds freshness and depth of flavor, creating harmony between earthy and spicy tones. Wine adds a subtle acidity, while parmesan and butter provide a creamy texture. This risotto is not only delicious but also versatile: it suits both a cozy family dinner and an exquisite festive table. It is best served with a glass of white wine that highlights the layered flavors, making the meal a true gastronomic journey to sunny Spain.
1
Heat 15 ml of olive oil in a pan over medium heat, add a mixture of chopped shallots and garlic, rosemary sprigs, and stir for 4 minutes.
- Olive oil: 30 ml
- Shallots: 25 g
- Garlic: 5 g
- Fresh rosemary: 2 stems
2
Simultaneously, bring the chicken broth to a boil in a pot over high heat.
- Chicken broth: 500 ml
3
Increase the heat in the pan to high, add 15 ml of olive oil, chorizo, chicken fillet, and cook for another 4 minutes.
- Olive oil: 30 ml
- Chorizo: 60 g
- Chicken fillet: 180 g
4
Add Arborio rice and stir everything together until the grains are coated with oil for 1 minute. Add wine and simmer while stirring for 3 minutes.
- Arborio rice: 160 g
- Dry white wine: 50 ml
5
Remove and discard the rosemary sprigs. Gradually add hot, but not boiling chicken broth in quarters, stirring constantly for 4 minutes until each portion is absorbed. Mix in the chopped zucchini with the second portion of broth, and the peeled crushed tomatoes with the third portion.
- Young zucchini: 200 g
- Tomatoes: 100 g
6
After the broth is absorbed, remove the pan 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 serve on plates.
- Butter: 20 g
- Grated Parmesan cheese: 30 g