Name: Chorizo & artichoke risotto
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.2l chicken stock; 50g unsalted butter; 5 shallots finely chopped; 3 garlic cloves finely chopped; 350g arborio rice; 200ml dry white wine; 70g pack sliced chorizo each slice cut into quarters; 175g marinated artichoke (in olive oil), drained and halved; 50g parmesan grated (reserve 25g/1oz for the garnish); handful flatleaf parsley finely chopped

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Chorizo & artichoke risotto

Chorizo & artichoke risotto

Curtis Stone

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Serves 4 - 4

More effort

Total time: 40 mins

Ready in 30-40 minutes

A star rating of 4.4 out of 5.20 ratingsRate

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This vibrant dish is packed full of flavours and needs no accompaniment

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Ingredients

Nutrition

Units:

MetricUS

1.2l chicken stock
50g unsalted butter
5 shallots

finely chopped
3 garlic cloves

finely chopped
350g arborio rice
200ml dry white wine
70g pack sliced chorizo

each slice cut into quarters
175g marinated artichoke

(in olive oil), drained and halved
50g parmesan

grated (reserve 25g/1oz for the garnish)
handful flatleaf parsley

finely chopped

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Nutrition: per serving

kcal582
fat23g
saturates1.1g
carbs72g
sugars0g
fibre3g
protein18g
salt1.81g

Method

step 1

Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
step 2

Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
step 3

Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
step 4

Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.

RECIPE TIPS

CURTIS' TIP

If you can find a good deli, this dish would be great with Spianata Calabrese, a type of spicy salami from Calabrese, a type of spicy salami from Calabria in southern Italy

Recipe from Good Food magazine, January 2004

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A star rating of 4.4 out of 5.20 ratings

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