Tomato, Red Wine & Chorizo Risotto Recipe

Ingredients:

• 2 shallots, finely chopped
• 1 clove of garlic, finely chopped
• 80g chorizo, finely chopped
• 1/2 bunch parsley (15g), finely chopped
• 750ml-1L chicken or vegetable stock
• 400g plum tomatoes
• 300g risotto rice
• 200ml red wine
• 50g Parmesan cheese, grated
• Olive oil

Method:

1. In a wide, shallow pan, heat olive oil over medium-high heat. Add shallots, garlic, chorizo, and parsley stalks. Cook until shallots are softened and chorizo is beginning to crisp.
2. In a separate pan, heat stock and tomatoes. Add rice to shallot mixture, stir, then pour in red wine.
3. Cook until wine has almost evaporated, then add the hot stock mixture, ladle by ladle, stirring well with each addition, until rice is tender with a little bite in the middle.
4. When rice is cooked, add Parmesan and seasoning, stir well, and take off heat. Cover for 5 minutes before stirring again, tasting and adjusting seasoning if necessary.
5. Serve topped with chopped parsley and extra grated Parmesan.