CHORIZO & CHERRY TOMATO RISOTTO
Steps:
- Boil 700 ml (1.4L), chop the thyme leaves very finely, discarding any woody parts
- Chop the spring onion finely, discarding the root ends, de-link and cut the mini chorizo in half
- Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable or olive oil over a medium-high heat. Once hot, add the spring onion and cook for 1 min or until beginning to soften slightly.
- Peel and chop or grate the garlic finely
- Add the chorizo and cook for 3-4 min. Add the chopped garlic, thyme, smoked paprika and half of the sliced cherry tomatoes to the pan and mix well.
- Add the arborio rice and stir to fully coat the grains in oil. Add 1/3 chicken stock and stir continuously with a wooden spoon until it has absorbed.
- Continue to add the stock, a ladge at a time, stirring more or less constantly for 15-20 min, until all the stock is absorbed and the rice is cooked.
- Meanwhile, grate the Italian hard cheese. Add the remaining sliced cherry tomatoes when the rice is very nearly cooked.
- Once cooked, remove the risotto from the heat then add the grated cheese and a knob of butter and stir through. Taste for seasoning adding more salt and pepper if needed.
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