Step 1: Cook the Chorizo and Chicken

• Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
• Cook the Chorizo: Add the sliced chorizo to the pan and cook for 3-4 minutes until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
• Brown the Chicken: In the same pan, add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set aside with the chorizo.

Step 2: Sauté the Vegetables

• Cook the Onion and Garlic: In the same pan, add the chopped onion and garlic. Cook for 3-4 minutes until softened and fragrant.
• Add the Rice: Stir in the Arborio rice and cook for 1-2 minutes until the rice is well-coated with the oil and starts to turn translucent around the edges.

Step 3: Cook the Risotto

• Add the Wine: Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice.
• Add the Stock Gradually: Begin adding the hot chicken stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to your liking.
• Season the Risotto: Stir in the smoked paprika, oregano, and season with salt and pepper to taste.

Step 4: Combine and Serve

• Return the Chicken and Chorizo: Add the cooked chicken and chorizo back into the pan, stirring to combine and heat through.
• Finish with Parmesan: Stir in the grated Parmesan cheese until melted and the risotto is creamy.
• Garnish and Serve: Sprinkle with chopped parsley, if using, and serve with lemon wedges on the side for a fresh, zesty finish.