Chorizo and white wine risotto

Ingredients

• 300g risotto rice

• 1tbsp olive oil

• 1 chorizo sausage

• 1 litre warm chicken stock

• 30g butter

• 1 large onion, thinly sliced

• 2 garlic cloves, finely chopped

• 1 sprig of thyme

• 1 sprig of rosemary

• 150ml white wine

• 50g Parmesan cheese, freshly grated, plus extra to serve

Method

1. Slice the Chorizo and fry until cooked, then set aside, leaving the juices in the pan.

2. Pour the stock into a saucepan, with fresh rosemary and thyme, and keep it on a low heat.

3. Add half the butter to the sausage pan and heat until it has melted.

4. Add the onion and fry it gently until it starts to caramelise.

5. Add the garlic and herbs, then fry until the garlic has softened.

6. Add the rice and fry until it starts to go glossy.

7. Pour in the wine and simmer until it has reduced..

8. Add a ladleful of warm stock, then stir over a medium heat until the liquid has been absorbed.

9. Keep adding the stock, a ladleful at a time, making sure each one is absorbed before adding the next.

10. Continue until you have used up all the stock. If the rice is not cooked, continue adding ladles of hot water until it is.

11. Once the rice is cooked, add the sausage to the risotto.

12. Finally, mix in the remaining butter and Parmesan.