Chorizo and Red Pepper Risotto (Serves 4)An Italian classic, given a Spanish makeover...
Ingredients: 1 Onion (Peeled and Diced)
2 Sprigs of Thyme
1 Bay Leaf
2 Cloves of Garlic (Peeled & Finely Chopped)
1 Red Pepper (De-seeded & Sliced)
225g Chorizo (Diced)
1 Teaspoon of Paprika
A pinch of Saffron
400g Arborio Rice
125ml White Wine
200ml Passata
750ml Chicken Stock (Approx)
Method:
1. In a large pan fry off the onion, thyme, bay leaf, garlic, red pepper, paprika, saffron and chorizo in a tablespoon of oil for 5-10 minutes.
2. Once softened, add the rice and cook out for a further 1-2 minutes- by frying the rice you get improved results.
3. After this, add the white wine and cook the alcohol content out. Swiftly after add your other liquids- Most recipes would say add the liquids bit by bit, but I've tried it both ways and it gets the same result.
4. Stir every 5 or so minutes to avoid the rice catching and continue to cook for 25-30 minutes until the rice is al dente (firm, but not hard) and the sauce has thickened.
5. Season to taste with salt and freshly ground black pepper and serve.
