Creamy Chorizo Risotto
For perfect Risotto take your time and follow the clearly laid out instructions below.
4 people
15 minutes
15 minutes
Ingredients
- 300 g Arborio Rice
- 1 - Chicken Stock Cube
- 150 g Chorizo Sausages diced – from the Deli counter
- 0 glass Dry White Wine
- 50 g Parmesan Cheese freshly grated (optional)
- 75 g St Tola Goat’s Cheese
- 25 g SuperValu Butter
- 3 sprigs SuperValu Fresh Thyme
- 4 cloves SuperValu Garlic very finely diced
- 3 - SuperValu Shallots peeled and finely diced
- 0 - SuperValu Whole Black Peppercorns
Method
- Choose a wide saucepan with a thick base.
- On a low heat slowly melt the butter and add the chopped shallots, thyme, chorizo and garlic and cook very gently until completely softened.
- Add in the Arborio rice and mix well to ensure that it does not stick to the base of the pan.
- Allow the rice to become glazed and cook without any liquid for 3-4 minutes whilst continuing to stir continuously.
- Next add in the white wine and continue to stir the rice as the wine will evaporate quite quickly.
- Boil up the chicken stock and add some of this into the rice (the low heat being maintained at all times).
- Add the stock little by little, never adding the next ladle until the previous one has evaporated.
- It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.
- Season this mixture and if you wish to obtain a nice creamy risotto you can add the goat’s cheese now.
- Continue simmering until it is piping hot.
- Serve immediately with the parmesan cheese garnish if desired.
