Jamie Oliver’s best chicken, chorizo and rosemary risotto with balsamic baby tomatoes
(Served with Bruschetta and Red Onion Focaccia Bread)
This is a slight turn away from my usual baking, an incredibly yummy risotto. It sounds busy, but it’s really, really delicious. The classic combination of chicken and chorizo is perfectly complimented by the chorizo oozing its beautiful red oils through the risotto. The balsamic baby tomatoes would be delicious eaten by themselves with crusty red and are the perfect finishing touch to the risotto.
Chorizo sausage, thinly sliced
1 free range or organic chicken breast, cut into small pieces
Risotto rice – 1/2 cup per person
1 large glass of white wine
1 courgette, sliced at an angle
Parmesan cheese, finely grated
Salt and pepper
One handful fresh rosemary stalks
Good quality organic chicken stock
One red onion, finely chopped
2 cloves garlic, sliced
1) Preheat the oven to 180 C. Put the baby tomatoes in a roasting tin with cracked pepper, salt, a good glug of Olive Oil, A tablespoon of Balsamic Vinegar and a sprig of rosemary. Roast in the oven for 20 minutes.
2) To begin the risotto, put olive oil in a pan, added chopped garlic and onion and heat until soft. Add the chicken, chorizo and rosemary and fry for five minutes.
3) Once the chicken has started to brown and the chorizo is oozing its juices, begin to add the rice frying at a medium temperature for about five minutes. Add the wine and allow it to simmer.
4) Add the chicken stock a little at a time. The rice will need about 15 – 20 minutes to cook. Add the courgette and stir into the risotto so it cooks through.
5) When the rice is cooked add a knob of butter, the roast tomatoes and their balsamic juices. Stir through the grated parmesan and allow the risotto to rest for five minutes before serving.
To serve with the meal I baked a rosemary and red onion focaccia bread and for a starter bruschetta with tomatoes, basil and mozzarella.The bruschetta and the focaccia were made from the same basic bread recipe.
Making Basic Bread
500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
up to 350ml lukewarm water
a little sunflower oil , for greasing
To make I mixed together the dry ingredients, then added water, mixed together and kneaded until smooth. The bread went into a greased mixing bowl, was covered in cling and left to rise for about an hour until it was doubled in size. Meanwhile preheat the oven to 220 C.
It then needs to be knocked down on a floured surface, placed in a 900g loaf tin and left to rise for half an hour. The bread goes into the oven for 15 minutes, then the heat is reduced to 190C and cooked for a further 30 minutes until the base of the loaf sounds hollow when tapped. When the bread had cooled it was sliced and toasted, before being topped with tomatoes, olive oil, basil and mozzarella.
Red Onion and Rosemary Focaccia Bread
The focaccia made with using the basic white loaf dough as above. When mixing together the dough add 2tbsp of Olive Oil and a little bit of salt. When the dough has risen, knock it back and stretch it across a flat tin to a size of about 25x35cm. Leave it to rise for another 20 minutes.
While the dough is rising slice and soften the red onions. Press your fingers into the dough at intervals to make dents, scatter the cooked onions over the top of the bread along with rosemary and crushed rock salt. Drizzle with a little more Olive Oil and bake at 200C until golden. When it comes out the oven drizzle with yet more olive oil. Cut into wedges to serve, or serve on a rustic board and tear chunks off when you need to mop up all those lovely risotto juices.