Thursday, 3 May 2007

Chorizo risotto

Ok, so continuing my love affair with chorizo ! This was given to me by a friend and is a rip off of a Bill Grainger recipe I think. Apparently this serves 4 but hubbie and I managed to polish it off between us. Guess who's appetite is back !!


serves 2-3

2 T olive oil
120g chorizo (not the presliced stuff) cubed
1 onion chopped
1 clove garlic crushed or chopped
170g risotto rice
60ml red wine
400ml chicken stock
1 tin chopped tomatoes
pinch of chilli flakes (optional)
chopped parsley and grated parmesan to serve

Heat the oil in an oven proof dish
Fry the chorizo until the oil runs and then remove to a plate
Fry the onion and garlic until soft
Add the rice and coat then add the wine and boil for a minute
Add the stock, tomatoes, chilli flakes and seasoning
Put into a preheated oven at approx 180 C covered for 20 mins
Stir,remove the lid and cook for a further 10 mins
Stir through the parsley and parmesan and serve immediately

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