Hearty sausage risotto was better with 1 added ingredient

Having never made a sausage risotto before (but having made a fair few vegetarian risottos over the years), I was keen to try out Olive magazine’s chorizo risotto. Chorizo is a flavourful pork sausage that is deep red in colouring and has a spicy kick – perfect for me.

While the recipe calls for 225g of spicy chorizo ring, I only had a 130g pack of diced chorizo, so I decided to add an extra ingredient – and I’m so glad I did. Without changing anything else, the first thing I cooked was mushrooms to add to this spicy chorizo risotto. And, I must say, the end result pleased everyone that dined with me that evening.

Chorizo risotto

• Serves: 4
• Cooks in: 40 mins

Ingredients

• 285g mushrooms
• 130g spicy chorizo
• One onion, finely chopped
• Two garlic cloves, finely chopped
• 300g arborio rice
• Two tbsp tomato purée
• 150ml dry white wine
• 1.2 litres chicken stock
• 200g frozen peas
• Two tbsp finely grated parmesan
• Two tbsp chopped flat-leaf parsley

Method

In a pan, with no oil, fry the mushrooms over a medium-high heat until they start to shrink and brown. Remove the cooked mushrooms to a bowl and set aside.

Now fry the chorizo, again with no oil, but on a medium-low heat for about five minutes. The oils will release, then remove with a slotted spoon and place in the mushroom bowl.

Now add the chopped onion to the pan with the oils from the chorizo, season with black pepper and salt, then cook for about eight to 10 minutes, till soft.

Add the garlic, cook for one minute until aromatic, then stir in the rice and tomato purée; cook for another two minutes. Meanwhile, boil the kettle.

Increase the heat slightly, then pour in the wine and cook off for about a minute or two. The kettle should be boiled to add the hot water to the stock cube in a jug. Stir till dissolved.

Spoon in a ladleful of the stock into the pan and stir well until absorbed, then repeat this process for about 25 to 30 minutes.

At the end, stir in the chorizo, mushrooms and peas, as well as the parmesan and fresh parsley. Turn off the heat, let it sit for five minutes, covered. Then serve in bowls sprinkled with more cheese and parsley.