Serves 3 in this house, or 2 with enough leftovers for lunch for me and toddler dinner the next day, if you serve it with a salad and bread it will serve 4-5 I’m sure
100gchorizoskin removed (for those of you in the UK, I use 2 sausages of Tesco’s cooking chorizo). I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go. I tried once chopping it in the Thermomix and it didn’t work so I recommend cubing it by hand.
300gArborio risotto ricelovely reader Anna has tried it successfully with 400 g and just added a bit extra of all the other ingredients with the below liquid weight
800gwater or chicken stock1100 g of liquid if using 400 g of rice
Chicken stock cubeI use Kallo. This is if you’re not using your own homemade stock
Handful of fresh parsley or coriander or a teaspoon of dried mixed herbsoptional, don’t worry if you realise at the last minute that you haven’t got any at home. If using fresh herbs you can chop them in the Thermomix at the start.
Salt and pepper to seasonbear in mind that you’ll need little salt
ParmesanI tend to just grate it over the plates once I’ve dished out but you could grate it in the Thermomix before starting and reserve it until the end
Instructions
Chop the onion 5 seconds at speed 5.
1 onion
Add the pepper and garlic and chop 2 seconds at speed 5.
2 cloves of garlic, 1 red pepper
Add the oil, sauté: Varoma (120ºC for TM5), 5 minutes, speed 1.
25 g olive oil
Add the chorizo: Varoma (120ºC for TM5, 2 minutes, speed 1 (if your chorizo is quite crumbly do this on reverse).
100 g chorizo
Add the rice: Varoma (120ºC for TM5), 1 minute, speed 2 (keep it on reverse if you used reverse in step 2).
300 g Arborio risotto rice
Add the water and the chicken stock cube (no need to add salt, the chorizo and stock provide enough): Varoma (120ºC for TM5), 18 minutes, reverse, soft speed (the one with the spoon symbol). I didn’t use herbs this time but I would add them in the last minute of cooking along with some salt and pepper but this time I didn’t use any salt at all and just twisted the pepper mill after I had dished up.
800 g water or chicken stock, Chicken stock cube, Handful of fresh parsley or coriander or a teaspoon of dried mixed herbs
I tend to add the parmesan once it’s on the plate (we all like different amounts of cheese at home anyway), the authentic way of doing it is by stirring in the cheese at the end and letting it rest for a while… but well... working mum here
Salt and pepper to season, Parmesan
Notes
TIP: Some of my readers like to add a bowl with a few fresh spinach leaves, pour the risotto over them once it’s cooked and mix them in.You could use 2-3 tablespoons my Vegetable Stock Paste diluted in water for the stock