Butter-Chicken, Chorizo and Green Onion Risotto

This dish may seem a bit long winded but it's not so bad. The risotto and the sauce can be made the day before then all you have to do is finish the risotto as the chicken cooks.

Pre heat your oven to 190°c.

Ingredients:

Four x 7oz free range chicken supremes - skin on

for the risotto:

8oz arborio rice
vegetable stock
1 small white onion - peeled and diced
1 bayleaf
2 cloves of garlic - peeled and crushed
1 sprig of thyme
2 tblspn of sunflower oil

To finish:

¼ pint of Chorizo sauce
1oz butter
1 oz grated parmesan
6 oz chorizo - cut into ½cm dice
1 bunch spring onions - finely sliced

Method:

1. Make the chorizo sauce.

2. Make the risotto: Cook the white onion in 2 tblspn sunflower oil until soft then add the rice, garlic, thyme and bayleaf and cook for 1 minute.
Add the stock to the rice a ladel at a time, waiting until the liquid is absorbed before addding the next, stirring constantly. What you are looking for is rice that is almost cooked but with a little chalky bite right in the centre.
Spread the rice out on a large tray and cool as quickly as possible.

Everything up to this point can be done the day before.

3. Season the chicken on both sides with salt and pepper. Heat a tblspn of oil in a frying pan then add the chicken, skin side down and cook for two minutes until golden. Flip over, cook for two minutes, add 3 oz of butter and transfer to the oven. Cook for 14 minutes, basting now and again with the butter. Remove from the oven and rest.

4. While the chicken cooks and rests finish the risotto. Place a small saucepan over a medium heat and add the cooked rice, chorizo sauce, chorizo, spring onion, and a little water just to get things going. Stir until hot, adding more liquid as necessary, then stir in the butter and parmesan. Spoon into warm serving bowls, slice the chicken and arrange on top, and spoon over a little of the chicken butter. Serve.