Thursday, 2 July 2009

At Home: Chorizo and Red Pepper Risotto

Serves 2-3. Cook time: 35-40 minutes.

• 2 chorizo cooking sausages, or 6 small ones
• 3 long or bell sweet red peppers
• 8-10 shallots (depending on size)
• olive oil
• 1 cup Carnaroli or Arborio risotto rice
• 250ml dry sherry
• 1 tsp sweet smoked paprika - La Chinata (see right) is the best, and is widely available
• 1 pint hot vegetable bouillon

Roast the sausages and red peppers in a 200ºC oven for 20 minutes, so the fat cooks out of the sausages (you don't want all that fat in the finished risotto), and the peppers char and soften. Turn halfway through cooking. Meanwhile, peel and slice the shallots, and cook them slowly in a large pan with a tablespoon of olive oil over a low heat. Remove the sausages and peppers from the oven to cool a little, discarding the fat. Add the rice to the onions, stirring constantly until the grains are thoroughly coated in the oil. Slice the cooked sausages and add them to the pan with the smoked paprika, stirring, then add the sherry. Simmer and stir until it is completely absorbed. Peel the skin from the peppers, deseed, chop or slice into strips, and add to the pan. Now, patiently start adding the hot stock, a ladleful at a time, stirring constantly to help the rice absorb the stock, for 15-20 minutes, over a low heat. You may need more or less than the pint specified. Season.

A great weeknight dinner.

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