Over a year. I've not really been keeping this up to date very well, have I? Well, I've changed the name of the blog. Not that you'd notice, because this is probably the first time you're reading it.
Either way, here's something I promised myself I'd write down:
Red wine risotto with chorizo and manchego
Nice bottle of Rioja
A good, sweet chorizo
Vialone nano Risotto rice
Homemade chicken stock (Chicken carcass, carrots, onion, bay leaf, pepper corns - simmer for 45 minutes, strain and add saffron off the heat to infuse)
Large white onion
3 Garlic cloves
Manchego cheese, grated
Fresh flat leaf parsley
Fresh/Frozen garden peas
Juice and Zest of an unwaxed lemon
One stick of rosemary
Large pan - medium heat
Fry chorizo gently in olive oil untill the oils are released and the oil goes golden brown with paprika
Remove chorizo with slotted spoon, leaving oil in the pan
Fry onion and garlic (Chopped fine) untill starting to soften. Add rosemary stick
Add rice, fry untill oil has been soaked up
Add large glass of wine, stir until wine reduced
Use normal risotto method of adding stock a ladle at a time until rice is al dente (About 20-25 minutes)
Add another small glass of wine, let alcohol cook off
Reduce heat to low
Add peas, chorizo, parsley, lemon zest & juice
Stir in a handfull of manchego
Serve.
No comments:
Post a Comment