- 1.2l chicken stock
- 50g unsalted butter
- 5 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 garlic clove, finely chopped
- 350g arborio rice
The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…
- 200ml dry white wine
- 70g pack sliced chorizo, each slice cut into quarters
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 175g marinated artichoke (in olive oil), drained and halved
- 50g Parmesan, grated (reserve 25g/1oz for the garnish)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful flatleaf parsley, finely chopped
Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.
If you can find a good deli, this dish would be great with Spianata Calabrese, a type of spicy salami from Calabrese, a type of spicy salami from Calabria in southern Italy