Risotto with romanesco, chicken and macadamia nuts

Prepare chicken legs: Preheat the oven to 200 degrees Celsius.

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

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

Add the macadamia nuts for the last 5 minutes and bake.

Prepare Romanesco: finely chop the Romanesco.

Make risotto: Heat 2 tbsp olive oil in a stew and fry the risotto rice for 2 minutes while stirring.

Finely chop the garlic and onion and add it to the risotto rice. Let it bake 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 dash at a time. Stir regularly and always have the moisture absorbed before you add a new dash. This process takes approximately 18 minutes, depending on the type of risotto rice.

Stir 150 g freshly grated pecorino into the risotto.

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