1 Cut chicken and chorizo into pieces and fry in a little oil.

2 Once cooked, take out of pan and put onto a plate.

3 Fry diced onion, sliced mushrooms and all the arborio rice for roughly a minute, until rice is slightly browned (this helps thicken the risotto and make it more creamy)

4 Pour in enough chicken stock to cover by about 2cm, and bring to a strong simmer. Keep stirring the risotto as often as possible, (i'd say 30 seconds out of every minute)

5 Once it has boiled down so the rice is showing through the stock, add more chicken stock so it covers it again, and boil down.

6 Do this one more time, add generous amount of parmezan and stir through.

7 Add salt and pepper to taste, and keep repeating stock stage until rice is the right texture for you.