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Categories:Viewed: 18 - Published at: 8 years ago
Ingredients
- 3 tbsp olive oil
- 100 g (3.5oz) chorizo, sliced
- 200 g (7.1oz) pancetta, cubed (or use diced bacon)
- 8 mushrooms, sliced
- 4 tomatoes, peeled, deseeded and chopped
- 200 g (7.1oz) risotto or other short-grain rice, rinsed and drained
- 55 g (1.9oz) canned cannellini beans, rinsed and drained
- 4 eggs
Method
- Preheat the oven to 190C/gas mark 5.
- Heat the oil in a shallow flameproof pan over a medium heat and fry the chorizo for a few minutes until the oil turns red and the aroma is smoky.
- Transfer the chorizo to a dish and leave to one side.
- Add the pancetta to the pan and fry until slightly browned.
- Turn the heat up high and add the mushroom slices, then the tomatoes and cook on a high heat with the pancetta for 35 minutes until the mushrooms are soft.
- Now turn the heat down to medium and add the rice.
- Stir-fry for 1 minute.
- Add enough water to cover about 455ml and salt and pepper to taste.
- Bring to the boil, add the cannellini beans and return the chorizo to the pan.
- Cover with a tightly fitting lid and cook over a low heat for about 1015 minutes until the rice is beginning to soften.
- Break the eggs on top of the mixture, then put the pan in the oven, uncovered, and cook for 10 minutes until the eggs become firm and slightly browned.
- For the full effect, serve warm with a shameless side dollop of good tomato ketchup ... and brown sauce if that's your thing.
