Serves: two adults and one kid or 2 adults and leftovers for a work at home adult the next day (you may well feed a family of 4 with this at your household though!)
Adapted from: (Mostly) Yummy Mummy’s original recipe
100gchorizoI 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.
300gArborio risotto rice
1litrechicken stockhot, I use Kallo stock cubes or my own chicken stock if I have any ready or, of course, you could use a couple of heaped tablespoons of my vegetable stock concentrate
1handfulfresh 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
Salt and pepper to seasonbear in mind that you’ll need little salt
10gParmesan cheesegrated
Instructions
Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
100 g chorizo
Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
300 g Arborio risotto rice
Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the rice absorbs the liquid. After about 20 minutes and a litre of stock it should be cooked, with a lovely creamy yet firm texture.
1 litre chicken stock
Stir in the herbs, if you’re using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it’s often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
1 handful fresh parsley or coriander or a teaspoon of dried mixed herbs
Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.
Salt and pepper to season, 10 g Parmesan cheese
Notes
Tip: Next time try adding a splash (an a half) of red wine when you’re frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner.