CHORIZO AND ASPARAGUS RISOTTO
A deliciously creamy risotto loaded with warming chorizo and a bright hit of spring asparagus and fresh lemon.
Ingredients
1.5 litres chicken stock
1 red onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
50g butter
1 pack (about 200g) chorizo, sliced thinly
500g arborio rice
1 bunch asparagus, each spear sliced diagonally into 4 pieces
Juice and zest of 1 lemon
1/2 cup parmesan, grated
Method
Pour the chicken stock into a large pot and bring to a simmer.
In a heavy based frying pan, sauté the onion and garlic in the butter until softened (2-3 minutes).
Add the chorizo and cook until browned. Add the rice and stir it into the onion, garlic and chorizo, making sure all the grains are well covered in the juices. Cook for 2-3 minutes until the pan is quite dry.
Pour in a ladle full of stock and stir well. Allow the liquid to be almost entirely absorbed before adding another ladle full. Repeat, stirring the rice as you go, until all the stock has been used up and your rice is lovely and creamy (approximately 15 minutes).
While the risotto is cooking, blanch the asparagus for 1-2 minutes in boiling water and refresh immediately in cold running water to stop any further cooking. Test your rice - it should still have a bite to it but not be chalky. Add the asparagus to the rice, along with three quarters of the the grated parmesan and the lemon zest and juice.
Mix well and serve hot with the remaining parmesan on top.