A real winter warmer.
Ingredients
- 1 tblsp olive oil
- 1 oz butter
- 1 chopped onion
- 1 finely chopped glove garlic
- 12 oz arborio rice
- glass white wine
- 1.75 pint chicken stock
- 3 oz grated parmesan
- 7 oz diced chorizo
- 4 oz peas (frozen or fresh)
- 2 tblsp chopped parsley
Method
- Heat olive oil and butter in a heavy saucepan. Add onion and garlic and cook on a low heat until soft but not browned.
- Add the rice and coat fully with onion/garlic for a few minutes. Add glass of wine. Bring to the boil, then reduce heat and cook until wine has been absorbed.
- Meanwhile heat chicken stock in another pan and simmer gently to keep warm.
- Continue to cook the risotto on a low heat adding a ladle of stock at a time, stirring continuously.
- Do not add another ladle of stock until the previous one has been absorbed. Repeat this until all the stock has been used and the rice is cooked.
- Add parmasen cheese (reserving approx 1 tablespoon for sprinkling over dish).
- Check for seasoning. The mixture should now have a creamy consistency.
- In another pan, fry the chorizo for approx 2 minutes (with no oil). Drain on kitchen paper, keeping chorizo oil for serving.
- Add chorizo, peas and parsley into the cooked risotto. Drizzle with leftover chorizo oil and sprinkle with some parmesan. Serve onto warm plates.
