Dice the chicken, and chorizo into small chunks and finely chop the onion.
Fry the chorizo and put aside once the the meat begins to crisp. Add the butter to the rendered chorizo fat and fry the diced chicken for 2 mins until cooked. Put aside once done. Gently fry the onion in the same pan (add a splash of olive oil if dry) until the onion is translucent.
Add the rice and the wine and stir for 1-2 minutes or until the most of the wine has been absorbed. Add the stock, a ladel at a time. Only add more once the previous has been absorbed. Stir and allow to cook for 20-30 mintues until the rice is al dente.
Stir in the chicken, chorizo and most of the Grana Pandano. Finely chop the spring oinions and add along with the olive oil and half the juice of lemon to the bag of rocket. Plate up the risotto, dress the lettuce in the bag and add to garnish.
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