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30-60 min4 servingsarborio/risotto rice

Chicken and Chorizo Risotto

By Graham and James Sharman

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4 servings

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30-60 min

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Easy

Chicken and Chorizo Risotto
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Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: European

Yield: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1/2 cup sliced chorizo
  • 1 cup sliced mushrooms
  • 1 red bell pepper diced
  • 1 lb skinless boneless chicken thighs sliced
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2/3 cup white wine
  • 2 1/2 cups cold water
  • 1 2/3 cups arborio/risotto rice
  • 1 tsp vegetable bouillon
  • 1 tbsp unsalted butter
  • grated parmesan
  • freshly ground black pepper
  • 4 slices green onions/spring onions
The perfect risotto without having to stand and stir.

INSTRUCTIONS

  1. Press the Sauté button on the Instant Pot on normal heat. (Custom level 3 for the Evo Plus)
  2. Once display says HOT, add 1 tbsp of the olive oil, 1 onion (finely chopped), 2 garlic cloves (crushed), 1/2 cup/80g sliced chorizo, 1 cup/130g sliced mushrooms, 1 red bell pepper (diced), 1 lb/450g skinless boneless chicken thighs (sliced), 1/2 tsp smoked paprika and 1/2 tsp salt.
  3. Sauté for 5 minutes.
  4. Add 2/3 cup/150 ml white wine, stir to deglaze the pot for a couple of minutes.
  5. Add 2 1/2 cups/600 ml cold water, 1 2/3 cups 300g arborio/risotto rice and 1 tsp vegetable bouillon, stir well.
  6. Place the lid on the Instant Pot, set valve to seal, select Manual on low pressure (pressure cook custom low on Evo Plus) for 12 minutes.
  7. When Instant Pot beeps, Quick Release the pressure.
  8. When pin drops, open the lid.
  9. Stir well until creamy then stir in 1 tbsp unsalted butter.
  10. Let stand for three minutes.
  11. Serve with grated Parmesan, both stirred in and sprinkled on, along with freshly ground black pepper and 4 sliced green onions/spring onions.

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About the chef

Graham and James Sharman

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

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