This is one of my absolute favourite comfort foods. Everything about this dish is comforting from stiring the starchy, creamy rice to dolloping it into a dish and showering with grated Parmesan – it’s the perfect dinner for a mid week treat but also would make a fabulous main for a dinner party (or a smaller portion as a starter). The below makes one serving. You may not need all of the stock.
- 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 softened 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 start adding the stock. Add a ladel full 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. There is no need to add any oil.
- When the rice is cooked, add the chorizo, basil and parmesan and give a good stir. Taste and season with salt and pepper.
- Tip: have the stock on very low heat in a separate pot while cookin the risotto so that it is warm when being added to the rice.