Chorizo Risotto Recipe

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Chorizo Risotto Recipe

Chorizo Risotto

Chorizo Risotto. In another pan, heat the stock with the tinned tomatoes. Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more.

Ingredients

You need 1 inch of chorizo
It’s 1 cup of risotto rice
It’s 1/2 of onion chopped
You need 1 of garlic glove crushed
You need cube of Veg stock
You need 1 pint of water
It’s of Parmesan

Steps

Started by cooking the chorizo so all that lovely paprika oil is released.
Drain off some of the oil and keep to one side.
Add the onion and soften then the garlic and rice you need the rice to be coated well on all those flavours.
Make up the stock and bring to a simmer.
Keep stirring the rice and add the stock one ladle at a time.
When absorbed add the next until the rice is cooked..
Now add the greated parmesan and s little butter. Plate up and drizzle some of that chorizo oil over.

ADD the chorizo and after another few minutes also add the pepper. Add butter and remaining oil and reheat. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Stir in the saffron mixture and wine. Splash in the vinegar, then add the tomatoes and stir well.

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