We went on a very long drive today. Little did we know we’d be stuck in a car for the best part of a day! We were absolutely exhausted, but the journey had given me the opportunity to obsess about what I was going to cook when I arrived back at home. I had this recipe all worked out in my head. As soon as the key went in the front door, I was chopping and frying furiously. 30 minutes later we were tucking into this delicious risotto. 30 minutes after that we were both asleep in front of the TV.
1 small red onion (finely chopped)
2 cloves garlic (finely chopped)
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon fresh oregano (roughly chopped)
4 cups mushrooms (roughly chopped)
1 chorizo sausage
2 tablespoons dried porcini mushrooms
1 cup arborio rice
1/2 cup white wine
500ml chicken or vegetable stock
1/3 cup parmesan cheese (finely grated)
salt & pepper
Chop half the chorizo into 1cm dice. Slice the other half and set aside. Soak the porcini mushrooms in 1 cup boiled water for 10 minutes, then squeeze dry. Pour the mushroom water and the stock into a small pan. Bring to a boil and keep hot on a low heat.
Melt 1 tablespoon of butter with the olive oil in a large deep frying pan over a moderate heat. When bubbling, add the onion, garlic and about 1/2 teaspoon of sea salt and fry for 3-4 minutes until soft. Add the diced chorizo, mushrooms, porcini mushrooms, oregano and pepper and stir for 2-3 minutes. Turn up the heat and add the rice and stir well for 1 minute. Pour in the wine and let it sizzle for 30 seconds, stirring constantly. Add a ladle of stock and stir. Reduce the heat to medium and let it simmer stirring regularly. When the liquid reduces, add another ladle of stock. Repeat this process until the rice is soft. (about 20-25 minutes). You don’t have to use all the stock. Turn off the heat then add the remaining butter and the parmesan. Stir well till creamy. The finished consistency should be quite moist, it’s best to go with an overly moist consistency as it will continue to thicken. Add a little more stock if necessary. Place the lid on and set aside.
Heat a small frying pan over a moderate heat. Add the sliced chorizo and fry for 1-2 minutes each side until crispy. Tip them into the risotto and stir in just before serving.
Sprinkle with lots of chopped fresh continental parsley. Serve hot with some fresh salad leaves and garlic bread.