Chorizo Risotto

Ingredients

  • olive oil

  • 2 shallots

  • 1 clove of garlic

  • 150g chorizo

  • 1 tablespoon garlic

  • 1/2 a bunch (15g) of fresh flat-leaf parsley

  • 750 mL – 1 L chicken or vegetable stock

  • 400 g tin of plum tomatoes

  • 300 g risotto rice

  • 200 mL red wine

  • 1 eggplant

  • 50 g Parmesan cheese + extra to serve

  • klein klontje boter

Directions

  • Peel and chop the shallots, garlic, and chorizo

  • Pick and chop the parsley leaves and stalks

  • Cut the eggplant in long thin slices

  • Grill the slices

  • Drizzle 2 tablespoons of olive oil into a wide, shallow pan

  • Add the parsley stalks, shallot, garlic and chorizo to the heated oil and cook over a medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp

  • In another pan, heat the stock with the tinned tomatoes

  • Add the rice to the shallot mixture and stir to coat the grains

  • Cook over a high heat for 1 to 2 minutes, or until the grains have cracked and are slightly translucent at the tips, then pour in the red wine

  • Stir well and cook until almost all the wine has evaporated

  • Add the hot stock and tomato mixture, ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water. The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid

  • Grate the Parmesan and add to the pan with some seasoning

  • Stir well, take off the heat and cover. Leave for 5 minutes or so before stirring again, tasting and adjusting the seasoning, if necessary

  • Serve topped with extra grated Parmesan and the chopped parsley leaves

  • Drape the eggplant slices on top of the risotto

  • Enjoy!