Necessity being the mother of all invention, come suppertime, I opened the fridge and began unloading 'possibles' onto the counter. Decision: chorizo would boost the bit of chicken we did had and spinach is always a winner in this household. Result: possibly the best risotto I have ever made. Very inauthentic, very unItalian, but very delicious nonetheless.
Risotto with Chicken, Chorizo & Spinach
25g butter and a drizzle of olive oil
1 onion, diced
200g risotto rice
50ml dry vermouth
800ml hot chicken stock
800g chorizo sausage, diced
100g cold, cooked chicken
couple of handfuls spinach leaves
25g fresh parmesan, grated
Melt 15g of butter with a drizzle of olive oil in a deep, heavy frying pan. Soften the onion, then tip in the rice, stirring to coat all the grains with the fat. Pour in the vermouth and cook for a minute or so to evaporate the alcohol. Then, still stirring all then time, add a ladleful of chicken stock at a time and allow it to be absorbed by the rice each time before adding the next. After you've put in all but 2-3 ladlefuls, add the chorizo and chicken and continue cooking in the same way. . When the last of the stock is absorbed, fold in the spinach, then add the parmesan and the last 10g of butter, cut into pieces. Give it all a good stir, then take the pan off the heat, cover it and leave it for a couple of minutes. Throw a green salad together, set the table, pour a drink and serve, smugly...