- 2 fat chorizo sausages, about 400g (or use bratwurst or Italian-style sausages);
- 1 large brown onion, peeled and finely diced;
- 2 cloves garlic, finely sliced;
- 2 tbsp olive oil;
- 30g butter;
- 2 cups arborio rice;
- 1 litre hot chicken stock or boiling water;
- 1 x 400g tin diced tomatoes;
- 1 tbsp tomato paste (optional);
- salt and pepper to taste;
- 1/4 cup freshly grated parmesan cheese,
- finely chopped flat-leaf parsley to serve (optional)
- Heat the oil in a large saucepan and slice the chorizo into 1 cm thick slices. Fry the chorizo for about 2 minutes, stirring well, until the sausage is browned on both sides. Remove from the oil with a slotted spoon and drain the sausage on kitchen paper. Set aside. Return the saucepan with the oil to the heat.
- Add the butter to the oil and melt over a medium heat. Add the onion and garlic and stir for 3 minutes until the onions soften and start to get transparent. Add the rice and stir to incorporate the butter. The rice grains will pop a little – wait until you hear this happening before you start adding the liquid.
- Either boil the kettle or heat the chicken stock in a small saucepan until it come to the boil. Turn off the heat but keep the stock warm.
- Add the tin of diced tomatoes and all the juices to the rice. Stir well until the liquid is almost incorporated. Start adding the boiling water or the stock, one cupful at a time to the rice. The liquid will boil rapidly. Keep stirring the rice to incorporate the liquid. Add more stock or water to the rice only when the liquid is almost dried up
- After about 15 minutes and about 3 cupfuls of water, taste the rice. It should be al dente, the same consistency as cooked pasta on the outside but still a little hard in the middle. Add half a cupful of hot water and all the parmesan. Stir well, then check for seasoning.
- Don't add too much salt, as the chorizo and parmesan will have more than enough. Allow the remaining water to absorb into the rice and the parmesan will turn the risotto very creamy
- Stir the chorizo through the risotto and add a handful of finely chopped parsley if you are using it.
Serve with crusty bread.