Risotto with chorizo and peas

Sometimes, you just need an excuse/conduit to shove chorizo in your face. I find risotto serves that purpose nobly. There’s something delightful about the meditative stirring risotto demands, and something almost indecent about how damn good chorizo makes everything.

Our local butcher makes amazing chorizo, and since it freezes beautifully, we almost always have some on hand. This recipe ain’t ever gonna qualify as health food, but as comfort food it’d be hard to beat.

Feeds two gluttons or probably four normal people. We wouldn’t know about that.

Ingredients:

1 tablespoon olive oil

100g cooking chorizo (about 4) cut into bite-sized chunks

1 small onion, finley chopped

150-175g risotto rice

75ml white wine

600ml hot vegetable stock

50g grated parmesan

juice of half a lemon

freshly grated black pepper

large handful of frozen peas

Method:

Put the chorizo in a pan and fry until it releases its oil and starts to cook. Add the onion and cook until it is soft and the chorizo is cooked through. Add the rice and mix well so it becomes coated in the chorizo oil. Turn the heat up, add the white wine and stir while it bubbles away.

Add the vegetable stock a ladle at a time, stirring constantly and adding the next ladle when the rice absorbs the liquid. When you have used most of the stock, test the rice to see if it is cooked – you may need slightly more/less liquid. When it is ready add the peas, parmesan, lemon juice and black pepper. Cover and leave to rest for 5 minutes before serving.

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Published in: on January 21, 2012 at 3:37 pm  Leave a Comment  
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