Chorizo Risotto | olivemagazine

Three bowls of chorizo and pea risotto on a grey table with a pot of grated parmesan

225g spicy chorizo ring
sliced into half moons
1 onion
finely chopped
2 garlic cloves
finely chopped
300g arborio rice
2 tbsp tomato purée
150ml dry white wine
(we used sauvignon blanc)
1.2 litres chicken stock
hot
200g frozen peas
2 tbsp finely grated parmesan
2 tbsp chopped flat-leaf parsley

Method

step 1
In a pan, fry the chorizo (no oil) over a medium-low heat until the oils begin to release. Cook for 5-6 mins, stirring until crispy, then remove with a slotted spoon and set aside.
step 2
Add the onion, season well and cook for 8-10 mins until soft but not coloured, stirring occasionally. Add the garlic, cooking for 1 min, before stirring in the rice and tomato purée, and cooking and toasting the rice for a further 2 mins.
step 3
Increase the heat slightly and pour in the wine. Bubble for 1-2 mins or until mostly evaporated. Spoon in a ladleful of the stock and stir well until absorbed. Repeat for 25-30 mins or until the risotto is creamy but still with a little bite.
step 4
Stir in the chorizo and peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 5 mins, covered. Serve between bowls sprinkled with the remaining parmesan and parsley.