Heat some cooking oil in a large frying pan, cook the chicken and chorizo over a high heat for about 5 minutes, until the chicken is sealed, and the chorizo starts to turn crispy.

Use a slotted spoon to remove the chicken and chorizo from the pan and set it aside. Keep the oil in the pan.

Chuck in the onion and cook until it softens, then add in the risotto rice and cook for a further few minutes, whilst continuously stirring.

Pour in the chicken stock, then get the chicken and chorizo back in the pan. Simmer for about 15 minutes, whilst stirring occasionally until the stock has been absorbed.

Add in the butter and grated parmesan and stir well. Once the butter melts stir through the chopped parsley and then taste for seasoning.

Dish it up, then finish it with more grated parmesan and some crispy chorizo slices (optional).