- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g smoked bacon, diced
- 2 shallots, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic cloves, crushed
- 350g small cooking chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 300g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1l hot chicken stock
- 300g frozen broad beans
Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.
ChorizoThis Spanish sausage comes in both fresh and dried varieties. The fresh are perfect for cooking, and the dried, which don’t necessarily need cooking, can be eaten as tapas. Chorizo gets its distinctive flavour from smoked paprika and can be either dulce (sweet) or picante (spicy).