Ingredients

• 200g Arborio rice
• 350ml Water
• A glug of white wine
• Cherry tomatoes qualtered
• Red bell pepper
• A sprig of fresh rosemary
• 1 Large shallot
• 3 Cloves of garlic grated or finely diced
• 1tbsp Balsamic vinegar
• 1tsp Honey
• Spanish chorizo
• 50g Spanish Manchego cheese finely grated
• 1tsp Smoked paprika
• ¼tsp Chilli flakes

Exchanging some of the more traditional ingredients like Italian sausage and parmesan or pecorino with Spanish chorizo and Manchego cheese creates a fun and different take on Italian risotto.

Mason Cash Classic Collection Grey Pasta Bowl 23cm, Stoneware

Method

1. Dice your chorizo into 1-2cm cubes, add to a pot over medium heat and stir regularly with a silicone or plastic spatula. Avoid using a wooden spatula here as it may soak up some of the chorizo oils which we will be using.
2. Once the chorizo has crisped up slightly and some of the fat has rendered out, remove the chorizo from the pot leaving behind the oils. Finely dice the shallot and red pepper and add these to the pot with the honey, balsamic vinegar, and a pinch of salt to sweat for 2 minutes before adding the garlic, arborio rice, paprika and chilli flakes.
3. Continuously stir the pot for 1-2 minutes, until the outsides of the rice grains begin to look less opaque. Now add a generous glug of white wine, a sprig of rosemary and continue to stir.
4. Once the wine has almost been absorbed add in your cherry tomatoes and just enough of your water to rehydrate the pot. Again, continuously stir.
5. Add the water in gradually while continuously stirring until you have used all your water. If your rice is still not cooked by this point add a little more water until it is. Your pot should not be dry by this point.
6. Remove your pot from the heat, take out the rosemary sprig and stir in your grated Manchego cheese. Season to taste with salt and pepper.
7. Serve in a pasta bowl and top with the chorizo from earlier a grating of Manchego a crack of pepper and some chopped parsley.