Chorizo Risotto

A winter warmer, packed full of flavour and a beautiful warm colour too.

Serves 3-4

INGREDIENTS

1 large onion, finely chopped
2 cloves garlic
320g carnaroli risotto rice
500ml good chicken stock
1 soft chorizo sausage around 170g, roughly chopped
Generous slug of white wine (don't use your best, plonk will do)
Olive oil
Butter
6tbsp freshly grated parmesan
Generous sprinkling of flat leaf parsley, finely chopped

METHOD

Crush garlic with sea salt and blend to a puree.

Heat 2 tbsp of olive oil and a knob of butter in a heavy bottomed , wide saucepan. Add the onion and garlic and cook gently until soft.

Add a couple more slugs of olive oil and throw in the rice. Coat the rice all over in the oil until it's transparent. Add a glass or so of white wine and stir until evaporated.

Throw in the chorizo, the oil and spices will colour the risotto a beautiful orangey red. Start to add the hot chicken stock a little at a time and keep stirring gently at the time. Allow each addition of stock to evaporate before you add the next one. Continue until all the stock is used, may be 15 - 18 mins. The rice should be soft and creamy but still with a bite in the centre.

Turn the heat off. Just prior to serving the risotto, heat it through gently, stir in 4 - 5 knoBs of butter, the parmesan and the parsley. At this stage you may need just a little more liquid.

Check seasoning. Turn heat off and cover for 2 minutes and serve.