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Tuscan Harvest Risotto with Chorizo and Chicken Thighs

Prep 15 minutes | Cook 45 minutes | Advanced | Serves 6 | Italian

Tuscan Harvest Risotto with Chorizo and Chicken Thighs

This dish brings together the rustic charm of Tuscany with a touch of spicy warmth from chorizo, creating a symphony of flavors that embodies cozy comfort. Perfect for gathering around the table on a chilly evening, this risotto envelops you in a comforting embrace with each savory bite.

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Method

  1. Step 1: Heat 1 tablespoon of olive oil in a large pan over medium heat. Sauté the onions until translucent, about 5 minutes.
  2. Step 2: Add garlic and chorizo, cooking until the chorizo is browned and fragrant.
  3. Step 3: Add the chicken thighs, cooking until lightly browned on all sides. Remove and set aside.
  4. Step 4: Stir in Arborio rice, toasting until slightly translucent.
  5. Step 5: Gradually add chicken stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
  6. Step 6: When the rice is creamy and cooked through, stir in Parmesan cheese, and return the chicken thighs to the pan.
  7. Step 7: Season with salt and black pepper to taste, garnish with fresh parsley, and serve hot.

Serving suggestion

A fresh arugula salad with a light lemon vinaigrette

Chianti Classico wine

Cook this with Savi