Chorizo, Fennel and Tomato Risotto

Defintely a winter thing, we have been crazy about our risotto. I have discovered a new combination that I like.

You’ll need the following for three people:

1. 1 chorizo
2. 1.5 cups of Arborio rice
3. 1 litre of hot vegetable stock*
4. 1 cup of fennel, sliced
5. 1 stalk of celery, chopped
6. 1 clove of garlic, chopped
7. 1/2 small zucchini, diced
8. 1/2 tomato, chopped
9. 3 tbsp of frozen peas (optional)
10. 2 tbsp of butter
11. 1 tbsp of olive oil
12. 1/3 cup of white wine

First thing first, we need to grill the chorizo. I use a pair of tongs to hold the chorizo over the gas flame.  It’s messy because the chorizo will spit oil and catch fire and you’ll end up with huge flames some times. Keep turning it around until browned on all sides. It’s much more fun this way but I am a bit of a pyromaniac. You can put it under the grill if you want. Slice the chorizo in bite-sized pieces.

Place 1 tbsp of butter and olive oil and sautee the fennel and celery until soft. Add garlic and rice and fry until the rice is too hot too touch. Add the white wine and stir until the wine is evaporated. Add a ladel of hot stock. Fry until each ladel of stock is evaporated before adding a new ladel. Keep adding stock and stirring for another 5 minutes

Add the chopped tomato. Keep stirring and adding stock for another 5 minutes.

Add the zucchini and chorizo. Keep adding stock and stirring for another 5 minutes.

Add a tbsp of butter and frozen peas, if using. Stir for another 5 minutes and add stock if necessary. Turn off the heat and grate in a little bit of parmasan cheese. Rest the risotto for 5 minutes, covered.

Served garnished with fennel tops. Grate parmasan cheese over as desired.

* I use 1 litre of water, some tough fennel bits and 1 tsp of Vegeta gourmet stock powder. Bring to boil and simmer before adding to the rice. The stock must be hot.