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- 60 grams spicy chorizo, chopped
- 2 handfuls baby spinach
- 1 liter lamb stock (or you could substitute with chicken)
- 50 grams butter
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 sprig rosemary, leaves only and chopped
- 175 grams Arborio rice (or other risotto rice)
- 100 milliliters dry white wine
- 50 grams Comté cheese, grated
- Black pepper to taste
- Pour the stock into a saucepan, and leave to simmer on the lowest heat. I normally add the spinach to this for it to slightly soften (but not wilt too much), and remove to leave on the side once it’s done.
- Heat the chorizo in a big pan, stirring to give up it’s fat and slightly brown. Turn down the heat slightly, and throw in the onion, garlic, half of the butter and some of the rosemary – leave out what you’ll be wanting to top the finished dish with later. Mix all together until the onions and garlic have turned orange from the juice of the chorizo, and cook over a low heat to soften the onion.
- Add the rice to the big pan and stir to coat in the fat. Turn the heat up and add the wine, stirring until it has mostly been absorbed. Add a ladle of the stock and stir this in until it has evaporated, and keep doing so until the rice has reached an al dente texture. This should take 17-20 minutes.
- Once it’s reached this stage, add the soft spinach in and stir to distribute. Stir in the remaining butter and the Comté, and add pepper to taste. Cover and leave to stand off the heat for 3 minutes. When serving, add the remaining rosemary on top as you wish. This should now smell too incredible to put off eating for any longer than you literally have to, so dive in!