For 4 people
300 g of risotto rice, 1 onion, 20 cl of white wine, 1 liter of chicken stock (homemade if possible), 1 chorizo, mild or strong, according to taste, 100 g of grated Parmesan, 16 sot-l ‘ Y-leaves (or 8 aiguillettes) of free-range chicken, butter, olive oil, salt, pepper.
Peel and mince the onion. In a thick-bottomed saucepan, heat a drizzle of oil and sweat the onion (without coloring), then stir in the rice, stirring, so that it becomes pearly. Pour in the wine and sauté until evaporated. Add 2 ladles of hot broth and, still stirring, cook the rice over medium heat, gradually adding more broth, as it evaporates, for 20 minutes, until the rice is cooked.
Meanwhile, cut the chorizo into small cubes. Cook the sot-l’y-leaves (or aiguillettes) in a small, very hot pan, with a large knob of butter. Brown on both sides, the heart should remain soft. Season with salt and pepper, set aside. In the same pan, brown the chorizo cubes.
At the end of the rice cooking, add a nice knob of butter, the grated Parmesan, pepper and a pinch of salt. Stir vigorously so that the risotto becomes creamy (to obtain the mantecatura), let stand for 1 minute, covered, then serve topped with the pieces of grilled chicken.
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