Chorizo And Rosemary Risotto
- 1 litre chicken stock
- 100 g chorizo
- 3 stalks rosemary
- 1 red onion
- 2 cloves garlic
- 5 g parmesan cheese
- 70 ml white wine
- 150 g uncooked arborio rice
- 1 tbsp olive oil
- 1 tsp black pepper
- Add the stock to a pot on a high heat. Bring to the boil, turn down the heat and allow to simmer gently. Leave simmering throughout the entire cooking process as you'll need it!
- Finely chop the onion and garlic. Add them to a large pan with the olive oil and place on a low heat. Sweat the onions and garlic until translucent (around 3 minutes).
- Finely chop the rosemary and remove the skin from the chorizo before dicing into small cubes. Add to the pan, turn the heat to medium and continue to cook for around another 3 minutes.
- Add the rice to the pan and allow to fry in the oil and chorizo fat for 2 minutes. Add the white wine, which will bubble violently, and boil away the alcohol (around 30 seconds).
- Add a ladle full of hot stock to the pan, gently stir the rice and cook until the rice has absorbed the stock and the mixture is no longer very wet. Then, add another ladle of stock and repeat this process for around 25 minutes until all (or most) of the stock has been used and absorbed and the rice is completely cooked.
- Serve with grated parmesan, cracked black pepper and a small amount of finely chopped rosemary.
Nutrition (per serving)
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