Peel and finely dice the shallot and the garlic. Finely grate the parmesan. Pick and finely chop the parsley. Wash the fennel, cut away the tough base and then use a mandolin to thinly slice the fennel. Shred the smoked chicken into small pieces. Cut the chorizo into small dice, remove the tough outer skin.
Heat a frying pan and add a good drizzle of olive oil. Add the shallot and a pinch of salt and cook until soft and translucent. Add the garlic, chorizo and fennel and cook for another 5 minutes. Add the rice, stir to coat with oil and then add the white wine. Stir until all of the wine has been absorbed. Add a ladleful of stock and stir until absorbed. Repeat until you have used all of the stock, allowing each addition to be absorbed before adding more. The risotto should be creamy but retain a slight crunch. Add a little more hot water if necessary.
Once cooked, remove the risotto from the heat and stir in the parsley, peas, shredded chicken and parmesan. Finish by seasoning with salt and pepper.
Wash and drain the rocket leaves. Squeeze the lemon over the leaves, drizzle with olive oil, season with salt and gently toss the salad.
Spoon the risotto into bowls and top with a handful of rocket salad.
«Make sure to stir the risotto all the way through the cooking process. This will ensure that it is rich and creamy.»