Iberian Risotto

IBERIAN RISOTTO

Serves : 2

Preparation: 15 minutes - Cooking time: 20 minutes

INGREDIENTS

• 190 ml (3/4 cup) chorizo, small cubes
• 1 red bell pepper, diced
• 2 garlic cloves, chopped
• 125 ml (1/2 cup) peas
• 1L (4 cups) chicken broth
• 15 ml (1 tbsp.) sweet paprika
• 2-3 saffron pistils
• 10 ml (2 tsp.) herbes de Provence blend
• 1 onion, peeled and chopped
• 90 ml (6 tbsp.) olive oil
• 250 ml (1 cup) Arborio rice
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) grated Parmesan cheese
• 30 ml (2 tbsp.) unsalted butter
• salt and pepper to taste

METHOD

1. In a hot, fat-free, non-stick frying pan, brown the chorizo, then set aside on absorbent paper.
2. In the same pan, brown the bell pepper.
3. Add the garlic and peas and cook for 5 minutes. Set aside in a bowl.
4. Meanwhile, in a saucepan, bring the stock, paprika, saffron and herbes de Provence to the boil, then keep warm.
5. In a hot saucepan, sweat the onion in the olive oil.
6. Add the rice and stir over high heat until translucent and coated with fat (this step is called "pearling").
7. Deglaze with white wine and cook for two minutes.
8. Over medium heat, uncovered, gradually add the hot broth to the rice, stirring constantly, until the liquid is absorbed with each addition of broth. The rice is cooked when it is al dente (still firm to the bite).
9. Remove from the heat and stir in the rice, Parmesan, butter, chorizo, peas and bell pepper. Check the seasoning.