Risotto with Romanesco, Chicken, and Macadamia Nuts

Preparing the chicken thighs: Preheat the oven to 200 degrees Celsius.

Season the chicken thighs with curry, pepper, salt, and lemon thyme. Mix everything well together.

Place the chicken thighs in a baking dish and bake them for 30 minutes in the preheated oven.

Add the macadamia nuts in the last 5 minutes and continue baking.

Preparing the romanesco: Cut the romanesco finely.

Making the risotto: Heat 2 tbsp of olive oil in a saucepan and sauté the risotto rice for 2 minutes while stirring.

Finely chop the garlic and onion and add them to the risotto rice. Let them sauté for a few minutes. Deglaze the pan with the white wine and let it reduce.

Add the finely chopped romanesco.

Gradually add the chicken broth, a splash at a time. Stir regularly and let the liquid absorb each time before adding a new splash. This process takes about 18 minutes, depending on the type of risotto rice.

Stir 150 g of freshly grated pecorino into the risotto.

Serve the risotto with the chicken thighs, macadamia nuts, and thyme. Finish with extra grated pecorino.