• 1 tablespoon oil

• 2 chorizo sausage, sliced or diced

• 125 grams butter

• 2 brown onions, finely diced

• 1 chicken breast fillet, sliced

• 1 lite chicken stock

• 1 cup carnaroli or calaspera rice or good quality risotto rice (in a box)

• 1 cup white wine

• Salt 

• Pepper

• 1/4 cup parmesan cheese

• Zest of 1 lemon

To serve: Parsley and lemon juice

1. In a heavy based saucepan, add the oil and chorizo. Cook until just browned and some of the fat has released, remove and set aside.

2. Melt the butter in the same saucepan and add a splash of oil. Once the butter has melted turn the heat down to the lowest setting and add the diced onion. Cook this low and slow for about 15 minutes. You can cover the onions with a piece of crumpled baking paper to help the sweating process. (see my video)

3. While the onions are cooking put the chicken stock in a saucepan and heat. Once it's simmering turn the heat down and add the sliced chicken breast. Allow the chicken to poach.

4. Once the onions are very soft add the rice, turn up the heat to full and mix well. Then pour in the white wine and allow to boil for a minute of two. Then add the warm stock, leaving the chicken in the saucepan, and let it simmer away. The rice will gradually soak up the stock.

5. This should take about 20 minutes.

6. Once the rice has plumped up but there is still a layer of liquid on top, add the cooked chorizo and chicken. Mix well and allow to cook for another 5 minutes.

7. After 5 minutes check that the rice has cooked. If it has, turn off the heat and sprinkle with parmesan cheese. If you can resist, leave it stand for a further 5 minutes. If not, dig in.

8. Serve the risotto onto plates and sprinkle with grated lemon zest, parsley and squeeze on a bit of lemon juice.

9. You could totally sub in prawns for the chicken. When you are frying the chorizo, fry off green prawns too.