You are here: Home » Recipes » Chicken Risotto, Paella-style Chicken Risotto, Paella-style Yield 6 servings PrintEmail Ingredients 1/4 cup olive oil1 pound Chicken Chorizo sausage (Aidells), cut into 1 inch rounds6 -- boneless, skinless Chicken thighs, cut into 1 1/2 inch chunks1/2 cup carrots, diced1/2 -- sweet onion, diced1 -- celery stalk, diced4 large cloves garlic, minced3 -- 14ounce cans chicken stock2 tablespoons tomato paste1/4 teaspoon saffron1 1/2 cups Arborio rice1/2 cup dry white wine1 tablespoon sweet smoked paprika1 teaspoon salt1/4 teaspoon pepper1/2 cup frozen peas1/4 cup roasted red peppers, packed in oil, cut into thin strips2 tablespoons fresh parsley, chopped2 tablespoons butter Instructions In a large coated paella pan over medium heat, add 2 tablespoons of the olive oil and sliced chicken chorizo. Saute for about 10 minutes, or until browned. Add chicken thigh meat to pan and saute 10 minutes. Remove chorizo and thigh meat from paella pan when cooked through, set aside. In a 2-quart saucepan, heat chicken stock with tomato paste and saffron. Add remaining olive oil to empty paella pan, cook carrots, onions, and celery for about 10 minutes. Add garlic and saute with vegetables for another minute. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add warm chicken broth mixture, about 2 ladles at a time, every 5 minutes until 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente. Return sausage and thigh meat to paella pan with rice mixture. Season with smoked paprika, salt and pepper. Stir in peas, red pepper strips and parsley. Heat meat through and stir butter in just before serving. Garnish with additional parsley. Serves 6 people.