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chicken stock butter shallots garlic Arborio rice white wine chorizo sausage artichokes Parmesan cheese flat leaf parsley
Viewed: 64 - Published at: 5 years agoIngredients
- 5 cups chicken stock
- 2 ounces unsalted butter
- 5 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 10 ounces arborio rice
- 78 cup dry white wine
- 3 ounces chorizo sausage, sliced, each slice cut into quarters
- 6 ounces marinated artichokes, drained and halved (in olive oil)
- 2 ounces parmesan cheese, grated (reserve 1oz for the garnish)
- 1 ounce flat leaf parsley, finely chopped
Method
- 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, 1oz of parmesan and parsley.
- Season well and transfer to a large serving dish.
- Garnish with the reserved chorizo and parmesan.
