An aromatic risotto combining the flavours of Spain and Italy.
1 1/3 cups arborio rice
1 1/4 ltr chicken stock
1 large pinch saffron strands
1 chorizo sliced
2 tbsp butter
1 red onion chopped
3 cloves garlic finely chopped
1 red birdseye chilli finely chopped (deseed chilli for mild)
100 ml red wine
3 mushrooms sliced
1/2 capsicum chopped
2 tbsp tomato paste
1 punnet cherry tomatoes sliced in half
1/4 cup finely grated fresh parmesan
1/4 cup roughly chopped coriander
Shaved fresh parmesan for garnish
Bring the stock to the boil, add the saffron and remove from the heat.
Heat a large frying pan (medium to high heat) with fairly deep sides, or use a large saucepan.
Fry the chorizo then remove from the pan and set aside.
Add the butter to the pan, once melted add onion and sauté until cooked.
Add garlic and chilli and fry for a minute.
Add the rice and fry until popping slightly.
Deglaze the pan with a splash of red wine.
Once absorbed, add one ladle of stock.
Add and stir through the mushrooms, capsicum and tomato paste.
Keep adding stock, stirring slowly and allowing each ladle to be absorbed before adding the next, but also making sure that the rice does not catch on the bottom of the pan. Turn the heat down slightly if the rice is catching.
When the rice is almost cooked add the tomatoes and season with both salt and pepper to taste.
Once tomatoes are soft add the chorizo to heat through.
The rice mix should be quite wet with the grains of rice still firm. The risotto should “pool” on the plate. Add more stock if the rice is not wet enough.
Check that the rice is cooked through before removing from the heat.
Stir through the parmesan and coriander and serve immediately. Top with shaved parmesan.