Sun-dried Tomato and Chorizo Risotto
Risotto is not something you can pop into a pan and leave to cook but if you prepare all the ingredients beforehand you will enjoy making it. It will take around 20 minutes to cook and you should keep the stock on the hob over a low heat. It also makes a great accompaniment to pan-fried fish, particularly Red Snapper.
25g sun-dried tomato in oil, finely chopped
1tbsp olive oil
100g chorizo, cut into little chunks
1 onion, finely chopped
1 stick celery, finely chopped
400g risotto rice
1.5 Lt's chicken stock
150g grated Parmesan
Parmesan shavings to decorate
Salt and freshly ground pepper
Put the olive oil and the oil from the tomatoes into a heated pan and sweat the onions and celery for 1-2 minutes, add the Chorizo and cook for 2 minutes, stirring continuously then add the risotto rice and tomatoes, cook and stir for 2 minutes.
Add the stock 1 ladle at a time and keep stirring after each addition, this should take around 20 minutes. Test the rice by squeezing a grain between your thumb and index finger, if there is a white line running through the centre of the grain, it is ready. It should be soft but still have a bite.
Taste and season if needed.
Add the grated Parmesan and Sage, stir gently to combine.
Rest the risotto for a couple of minutes and serve in warm bowls. Garnish with Parmesan shavings.