Italian Meat and Poultry Recipes - Chorizo and Sun-dried Tomato Risotto Recipe

Ingredients

• 1/4 cup butter

• 2 tablespoons olive oil

• 5 ounces chorizo sausage, thinly sliced

• 2/3 cup pine nuts

• 1 red onion, finely chopped

• 1 small red chili, cored, seeded, and thinly sliced

• 2 bay leaves

• 2 cups risotto rice

• 5 1/2 cups hot Chicken Stock

• 3 ounces sun-dried tomatoes in oil, drained and thinly sliced

• small handful of cilantro leaves, roughly chopped

• salt and pepper

• mixed leaf salad, to serve (optional)

Serves 4

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Method:

1. Melt the butter with the oil in a large, heavy-based saucepan. Add the chorizo and pine nuts and fry for 2 minutes, or until the sausage begins to color. Remove the  chorizo and nuts with a slotted spoon.

2. Add the onion, chili, and bay leaves to the pan and sauté for 2 minutes. Add the rice and stir well to coat the grains with the butter and oil.

3. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

4. Return the chorizo and pine nuts to the pan and stir in the sun-dried tomatoes and cilantro leaves. Cook for 1 minute.

5. Cover and leave the risotto to rest for a few minutes before serving with a mixed leaf salad, if liked.