RISOTTO WITH TOMATO AND CHORIZO

RISOTTO WITH TOMATO AND CHORIZO image

Yield Makes 6 servings.

Number Of Ingredients 10

12 oz. cherry tomatoes, halved
6 oz. sundried tomatoes, packed in oil, halved if large
1 1/2 tsp. Tabasco
salt and freshly ground black pepper
8 oz. chorizo sausage, thickly sliced
1 large onion, peeled and finely sliced
2 cloves garlic, peeled and chopped
12 oz. risotto rice
36 oz. hot vegetable stock
3 Tbs. chopped fresh basil, plus sprigs to garnish

Steps:

Toss the cherry and sun-dried tomatoes with the Tabasco in a large bowl. Season lightly and let marinate. Meanwhile, put the chorizo in a saucepan and fry over medium heat for 2-3 minutes. Add the onion and cook for another 8-10 minutes. Stir in the garlic and the rice and fry for another minute or so. Pour the hot stock into the pan, season, stir well, then cover and cook over a very low heat for 15 minutes, stirring occasionally. Remove the lid and stir continuously for another 10-12 minutes, or until the rice is just cooked. Add the marinated tomatoes and chopped basil, check the seasoning and adjust if necessary. Stir over a low heat for a couple of minutes to allow the flavors to blend together. Pile the risotto into warmed individual bowls and serve garnished with sprigs of basil.