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