Creamy chorizo risotto

ingredients (serves 2)

1 Shallot
180g Chorizo
Risotto rice 200g
Chicken or veg stock 550ml
White wine 65 ml
30g butter
140 ml Double cream
50g cheddar


1. Begin by heating the chicken or vegetable stock in a saucepan. Once it's heated, reduce the heat to low to keep it warm.

2. Add the sliced chorizo to the pan and cook for about 3-4 minutes until it releases its flavorful oils and turns slightly crispy. Once crispy, remove from the pan. Add the finely chopped shallot and sauté for a minute, then add the chopped garlic and saute for a few minutes until the shallots become translucent.

3. Add in the risotto rice and toast for a few minutes until the outside of the rice kernels become slightly translucent.

4. Pour in the white wine and stir until the rice mainly absorbs it.

5. Now, gradually add the warm chicken or vegetable stock, one ladle at a time. Stir constantly and allow the liquid to be absorbed by the rice before adding more. Continue this process until the rice is cooked al dente, which should take 18-20 minutes.

6. About 5 minutes before the rice is done, add a few butter cubes, pour the double cream and stir gently to incorporate it into the risotto.

7. Stir in the grated cheddar cheese until it's melted, adding a creamy texture to the risotto.

8. Season the risotto with salt and pepper to taste. Remember that the chorizo can be quite flavorful, so adjust the seasoning accordingly.

9. Remove it from the heat Once the risotto reaches your desired consistency (creamy but not overly thick).

10. Serve the Chorizo hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped parsley.