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Serves 4

A chorizzo based rissotto with toms and bacon/chicken

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  • 1 medium/large onion white or red
  • at least 3" of chorizzo cubed
  • 3 strips pork belly/diced or 1 chicken breast or same amount of bacon depends on your taste
  • half a chilli (optional)
  • spring onions (optional)
  • tomatoe pureee 2 tsp
  • 1 can chopped plum tomatoes
  • 4 cloves garlic chopped
  • 1/2 cup risotto or paella rice (pudding rice might work)
  • good knob of butter and a drizzle of olive oil
  • salt
  • peppr
  • basil (fresh)
  • balsamic vinagar
  • parsley (fresh)
  • 2 pints ish of chicken or veg stock (stock 3 cubes will do)


    1. in a large ish fry pan, put 3" of good chorizo cubed same amount of pork belly cubed 1/2" fry in a little olive oil untill chorrizo starts to release jucies and pork starts to brown...add one finley chopped onion and a knob of butter to the pan, and half a cup of paella or rissotto rice, and continue to fry for a few mins, until the rice looks see through ish, if it starts to burn add a small amount of liquid from the toms like a couple of table spoons or some of the stock, but not much.
    2. mean while prepare 2 pints of stock, chicken or veg, 1 can of chopped plum toms, salt pepper,tom puree, balsamic vinagar,fine chopped mixed colour peppers, half a de seeded chilli, and 4 cloves of chopped garlic, add the hard ingedients and fry for a couple of mins,
    3. then add the liquids,,except the stock,,heat up then add the stock gradually,
    4. the final thing should be slightly runny, and the rice aldente,
    5. finish with a a bit of fresh basil and parsley mixed into it at the last min and on top to serve. if you like shave some parmesan over.
    6. season it with salt and pepper to taste (if you used the chilli dont add the pepper )
    7. pork belly could be swapped for smoked thick bacon. and add chopped spring onions in a couple of mins from the end as well if you wish.

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