Method

Heat reserved oil in a large pan and brown seasoned chicken for 5 minutes on each side until just cooked. Dice chicken and keep covered. Add onion to pan and sauté until softened. Add rice and cook stirring until rice is opaque. Add garlic and chorizo and brown. Add sun dried tomato and half the simmering stock and, cook uncovered, stirring until all the liquid has been absorbed. Continue adding stock 1 cup at a time, stirring regularly, until the rice is cooked to 'al dente' stage - this will take 15-20 minutes. Just before serving, stir in diced chicken, butter and parsley. Serve risotto in bowls sprinkled with cheese and garnish with extra parsley if desired.