MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo Risotto
Categories: Pork, Vegetables, Wine, Rice, Cheese
Yield: 4 servings

225 g Spicy chorizo ring, sliced
- in half moons
1 lg Onion; fine chopped
2 cl Garlic; fine chopped
300 g Arborio rice
2 tb Tomato purée
150 ml Dry white wine
1 3/16 Litres chicken stock; hot
200 g Frozen peas
2 tb Fine grated parmesan
2 tb Chopped flat-leaf parsley

In a pan, fry the chorizo (no oil) over a medium-low
heat until the oils begin to release. Cook for 5-6 mins,
stirring until crispy, then remove with a slotted spoon
and set aside.

Add the onion, season well and cook for 8-10 mins until
soft but not coloured, stirring occasionally. Add the
garlic, cooking for 1 min, before stirring in the rice
and tomato purée, and cooking and toasting the rice for
a further 2 mins.

Increase the heat slightly and pour in the wine. Bubble
for 1-2 mins or until mostly evaporated. Spoon in a
ladleful of the stock and stir well until absorbed.
Repeat for 25-30 mins or until the risotto is creamy but
still with a little bite.

Stir in the chorizo and peas, as well as half the
parmesan and parsley. Turn off the heat and allow to sit
for 5 mins, covered. Serve between bowls sprinkled with
the remaining parmesan and parsley.

By: Linzi Pucino

RECIPE FROM: https://www.olivemagazine.com

Uncle Dirty Dave's Archives

MMMMM

... Move your vowels every day or you'll get consonated.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)