Recipe: Chorizo Pea Risotto

One of the things I love cooking at home is risotto. Some of you may ask....doesn't that take really long to make? What if I tell you that you can cook risotto in approximately 35-40 minutes?

Today, I'm sharing a recipe for Chorizo Pea Risotto. First, you will need to saute the chorizo, for it to release all its lovely flavour and oil. Then, use that oil and cook your risotto, lovingly for about 20-30 minutes with store-bought chicken stock. Stir in the chorizo, peas and a generous amount of freshly grated Parmesan cheese and enjoy!

Chorizo Pea Risotto
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Serves 4

Ingredients
100g chorizo, sliced and quartered
2 tbsp extra virgin olive oil
2 tbsp butter
1 small onion, finely chopped
200g arborio rice
100g frozen peas
1l chicken stock
25g grated Parmesan cheese, plus extra for garnishing

1. In a large non-stick pan or wok, heat 2 tablespoon of olive oil over medium heat. Add the chorizo and saute for about 2 minutes, then remove (leave oil in pan) and set aside.

2. Add butter to the pan, melt and add the onion, and cook until softened, about 4-5 minutes.

3. Increase heat to high, then add the rice. Using a wooden spoon, stir the rice with the onion, making sure that the grains are coated with the olive oil/butter until slightly translucent and the rice starts to crackle, for about 2 minutes. This process is called tostatura. It will help the rice absorb the stock later.

4. Turn the heat down to medium low and add enough stock to cover the risotto. Keep stirring the risotto constantly as stirring massages the starch molecules out of the rice, hence creating a rich, creamy texture.

5. Allow the stock to be absorbed before adding more stock to the rice. Keep adding small amounts of stock (1/2 cup at a time) to the rice until the rice is soft but still has a bite to it (al dente). This will take about 20-30 minutes. Taste the risotto rice occasionally to check if it's ready. If you run out of stock before your rice is ready, you can add boiling water as a substitute for the stock.

6. Place frozen peas in a bowl and pour boiling water over it. Drain and set aside.

7. Stir in the chorizo and peas. Take the pan off the heat and add the Parmesan into the rice (the mantecatura process) as well as 1 tablespoon of butter. Taste and adjust seasoning.

8. Serve the risotto in a deep plate and grate over more Parmesan cheese.

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