Spicy chorizo & calamari risotto

Recipe from: March 2010

Ingredients 11
Servings 8
Time 45 minutes

Ingredients

  • 2.5 cups Arborio Rice
  • 2 Medium onions, finely chopped
  • 3
    cloves
    Garlic, crushed
  • 1 large glass White Wine (I used a Chenin Blanc)
  • 2l Chicken Stock
  • 3
    Tbs
    Creme Fraiche/Sour Cream
  • 1 cup Parmesan, grated
  • 200g Chorizo, chopped
  • 500g Calamari Steaks, sliced
  • 2
    Tbs
    Chilli Sauce (I used a lm Prawn peri-peri sauce from my fishmonger)
  • Fish Spice
 

Method

 
In a large pot/pan, heat some oil and fry the onions until translucent. Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil. Add the wine and allow to reduce.
Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn't be completely dry before you add more, it should always be moist. Take care not to stir too much as you don't want it to go stodgy.
Meanwhile, in a hot pan, fry the chorizo ( I don't add any oil to the pan as the Chorizo is fatty enough) until crispy and golden.
Remove from pan and set aside. In the Chorizo oil, fry the calamari steaks until cooked, season with some fish spice. Set aside.
When all the stock as been absorbed into the rice, add the sour cream and allow to cook for another 5 minutes. Add the Chorizo and Calamari, add the Parmesan and the Peri-Peri sauce and stir everything together. Check for seasoning (I didn't add any salt because the stock, Chorizo and Parmesan are all salty enough) and serve immediately. Absolutely DELICIOUS!!!


To read this Simply Delicious blog click here.
 
 

Read more on: slow cook
 

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