Chorizo & pea risotto
what could be better than a good self-made risotto when it comes to preparing a meal for friends or family. Easy to make, risotto always offers satisfaction when prepared. This special rice can be combined with many other ingredients, resulting in incredible recipes.
Chorizo & Pea Risotto
A risotto recipe that is a change from the others. A little less classic than the usual, this risotto is a dish that will give you texture and taste from the first bite. The chorizo adds a little power to this dish to make it even more intense.
1 tbsp oil
200g chorizo peeled and chopped
300g arborio risotto rice
2 tbsp vinegar (white wine vinegar if you have it)
1.2l chicken stock (fresh is best), heated until simmering
200g frozen peas
60g parmesan finely grated, plus extra to serve
Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.