This is such a special and impressive dish to make when you have friends over for dinner or if you just want an extra special dinner one evening. Everything about this dish is comforting and therapeutic starting with the stirring of the starchy, creamy rice. Served with some garlic bread and salad, this dish Is sure to impress.
- 75g Arborio Rice (risotto rice)
- 1-2 shallots, minced
- 1-2 cloves of garlic, minced
- 500ml Chicken Stock (vegetable stock if you prefer)
- Large handful of fresh basil leaves, sliced
- A large handful of grated parmesan – it’s definitely ore indulgent to measure your food in handfuls
- 100ml white wine
- 1/4 cup chorizo, diced. You can use as much or as little as you desire – and you can also leave it out if you prefer a risotto bianco.
- Melt a small knob of butter and a tablespoon of olive oil over a low heat.
- Add the shallot and a pinch of salt. Allow to cook over low heat until the shallot is tender but not browned.
- When the shallot has softened, add the minced garlic and stir constantly for no more than a minute – as garlic burns very quickly.
- Add the rice and stir for a few minutes.
- Pour in the wine and turn up the heat to high – stirring constantly until the wine has mostly been absorbed.
- Turn down the heat to medium and now you start adding the stock. Add a glug of stock and stir constantly until this has been absorbed by the rice. Then add more stock and repeat the process until the rice is cooked through.
- When the risotto is nearly cooked, put the diced chorizo in a separate pan and cook over a low-medium heat for a few minutes.
- When the rice is cooked, add the chorizo, basil and parmesan and give a good stir. Taste and season with salt and pepper.