SAFFRON AND TOMATO RISOTTO WITH CHORIZO

This is a very nice and tasty recipe. The saffron gives the dish a very subtle flavour and the combination of the tomatoes with the chorizo is awesome. Make sure you use mild chorizo if you do not like spicy dishes. I didn't check it and found it a bit too spicy for our liking. Still a delicious main dish for an autumn evening.

INGREDIENTS

1 punnet cherry tomatoes
5 sprigs thyme
1 chorizo sausage, sliced
1l chicken stock
40g butter
olive oil
a pinch of saffron threads
2 garlic cloves, crushed
1 leek, white part only, rinsed and finely sliced
400g arborio rice
400g tin chopped tomatoes
125ml white wine
70g parmesan cheese, freshly grated
30g roughly chopped Italian parsley leaves

METHOD:
Preheat the oven to 180°C.
Put the cherry tomatoes, thyme and sliced chorizo into a baking tin.

Roast in the oven for 15 minutes or until the tomatoes are beginning to split.

Meanwhile put the chicken stock into a saucepan and bring to the boil over high heat. Add the saffron threads and reduce the heat to a low simmer.

Heat the oil and 1/4 of the butter in a large saucepan over medium heat.

Add the garlic and leek and cook until the leek is soft and translucent.

Add the chopped tomatoes and cook for about 5 minutes, until the tomato starts to thicken.

Add the rice and stir for a minute until the grains are well coated and glossy.

Add a cup of stock and simmer, stirring until it is absorbed. Repeat with another cup of stock and, when the liquid has been absorbed, add the white wine and another cup of stock.

Cook until all the liquid has been absorbed and test the rice to see if it is al dente. If the grains are still slightly uncooked in the centre add the remaining stock and simmer until the stock has reduced and the rice is coated in a creamy sauce.
Fold the parmesan cheese and the rest of the butter through the risotto, season with freshly ground black pepper, then cover the pan with a lid for about 5 minutes.

Spoon the risotto into four warm bowls. Garnish with chorizo, cherry tomatoes and parsley.

Serves 4

Comments

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