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Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat. Remove the chorizo with a slotted spoon and set it aside.
Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
Stir in the rice and toast it for 1-2 minutes. Add the wine and cook for 1-2 minutes until mostly evaporated. Next, start adding the chicken stock, one ladle at a time.
To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
Tip in the chorizo, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.