Chicken, Chorizo and Rosemary Risotto with Roasted Cherry Tomatoes
I’m getting really bored of scouring every corner of the world wide web for affordable bedside tables in Paris that don’t cost three months rent. Furniture shopping is RIDICULOUSLY expensive in Paris. The same gorgeously sensous, come-sink-in-me-and-let-my-big-dark-brown-leather-arms-and-fluffy-feather-cushions-engulf-you-in-clouds-of-comfort couch that was an astronomical €4,500 in the snazzy showroom in the Marais, was found for less than half the hefty tag on eBay. Unfortunately, now there’s the whole logistical nightmare of getting it delivered from Blighty, and over and through the third floor window. But who cares, I’ve gotta comfy So-Fah! I’ve gotta comfy So-Fah! (The tune sounds better in my head)
Trying to avoid silly delivery charges, it seemed like a grande idée to go down the second-hand route when it came to other bits and bobs like bedside tables, mirrors etc. So google came up with Les Puces de Paris (the fleas of Paris) which is a seven hectare large flea market with antique furniture, lamps, bric-a-brac, and useless junk in a less-than-savoury part of town on the outskirts. I was all pumped for some rare finds at dirt cheap flea market prices but found myself making gawky faces I never knew I could make at wooden stools priced at €800. Some fancy fleas around this market. We did get a really cool poster, more than a hundred years old or so, and I guess the bits and bobs needed around the flat can wait till never.
Jamie Oliver’s best chicken, chorizo and rosemary risotto with roasted balsamic baby tomatoes sounded like the sure winner it was. Chicken, a bit of a non-entity on its own, is really amazingly wowza with chorizo (chorizo is my new fave flave. Everything is wowwy with it). Rosemary and chicken have always been good together and tomatoes, olive oil and balsamic vinegar make a great team. So of course, all of these put together made the dish a shoo-in for food heaven. And when everything else is so difficult in Paris (I don’t want to get into how much of a PIA getting a flat, phone, electricity, furniture blah blah is), food’s gotta be simply good.
Chicken, Chorizo Risotto with Roasted Tomatoes (Jamie Oliver’s)
Chorizo sausage, thinly sliced
1 free range or organic chicken breast, cut into small pieces (1 inch cubes seem to work)
Risotto rice (65g 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 (I cheated and used the dried herbs. Works)
Balsamic vinegar (Cheated again by using red wine vinegar. Yummy)
Good quality organic chicken stock
One red onion, finely chopped
2 cloves garlic, sliced
1. Heat up the oven to 180 C. Wash the baby tomatoes and place them in a roasting dish. Crack fresh salt and black pepper over the top, and pour over a generous serving of good quality olive oil. Add a table spoon of balsamic vinegar (or red wine vinegar), and throw in a sprig of rosemary. Put the tomatoes in the oven when it is up to temperature and cook for twenty minutes.
2. In the mean time, you can start on the risotto. Put a good lug of olive oil in a sautee pan on the hob, and add your sliced garlic, chopped red onion, and the rest of the rosemary – washed, leaves taken off the stalks and finely chopped. Simmer on the hob for five minutes. Add your sliced chorizo and chicken, and continue to cook for five minutes.
3. Once the chicken has started to colour and the oils are seeping out of the chorizo, add your rice, frying at a medium temperature for a couple of minutes. Then add the wine, keeping the temperature high enough for the wine to simmer.
4. Now start adding the chicken stock, a small amount at a time, but keeping the ingredients just covered beneath the stock. You’ll need to cook the rice for about fifteen – twenty minutes. After ten minutes, add the sliced courgette, pushing it into the risotto to ensure it cooks through. At this point, your tomatoes should be done. Take them out of the oven and leave to one side.
5. When your rice is cooked, it’s important to leave your risotto to rest. Add a knob of butter, and pour in the roasted baby tomatoes, together with the yummy balsamic juice that will be in the pan. Add the grated parmesan, and stir these ingredients through the risotto gently. Cover and leave to rest for a couple of minutes (five). Gorge.