Chorizo and Tomato Risotto
rate this recipe:
A blend of three peppers, sweet, smoky and spicy with a little white wine; chorizo and tomato risotto is an easy-to-prepare go-to supper.
Serves:4 people
Ingredients
- 1 large onion (finely chopped)
- 300 g risotto rice
- 100 - 120 g chorizo or spicy sausage
- 2 cloves finely grated garlic
- 1 glass white wine
- 2 large fresh tomatoes roughly chopped or tin 400g cherry tomatoes
- 1 tsp Florina pepper flakes (sweet chilli flakes)
- ¾ tsp smoked paprika
- 1 tsp Aleppo pepper or spicy pepper flakes
- 1 tbsp finely chopped parsley plus a little extra to serve
- 1 bay leaf
- ½ tsp salt you may need to add more but wait until the end as the stock, sausage and parmesan will all affect the salt content
- 1 litre (approx) chicken/vegetable stock or 50/50 water and stock water is also fine
- large handful grated parmesan plus a little extra for serving
- olive oil
- salt and pepper
Instructions
- Fry the onion in olive oil; once golden and translucent, add garlic, chorizo and risotto rice. Toss in the oil for a couple of minutes, and then, when the rice looks translucent, add a glass of white wine.
- Let the wine evaporate, and add the spices, parsley and tomato. Stir well. Add chicken or vegetable stock (water is fine) cup by cup, letting the risotto absorb most of the liquid before adding more.
- The risotto is ready when the rice is soft but still has a slight bite, and the sauce is creamy but still a little saucy. You don't need to use all the stock. Keep adding until you get the right consistency.
- Stir in a generous handful of parmesan and decorate with a little extra parsley, check for seasoning and serve immediately, or it will become too sticky and dry.
Tried this recipe?Mention @thewildepicurean or tag #thewildepicurean
