Risotto with Chorizo
Michelin-starred chef Angela Hartnett came on to Woman's Hour to show Jane how to get the flavour and texture of a risotto just right.
Red Wine and Chorizo Risotto
Michelin-starred chef Angela Hartnett first learnt how to make risotto from her Italian grandmother perfecting her skills over years of working in some of this country’s top restaurants, she likes to sometimes use red wine in risotto as an alternative to the classic white as it surprises people. Angela's recipe is taken from A Taste of Home by Angela Hartnett published by Ebury Press.
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Tips and techniques
- Angela prefers to use Carnaroli rice to make risotto, though you can also use Arborio rice which is more widely available in shops.
- Toasting the rice in the oil and butter before you add any wine or stock seals the grains and means that they don't soak up the liquid too quickly.
- You can use red or white wine, though it is not necessary to add wine if you would rather not.
- Over-saturating the rice is the most common mistake people make - so add the stock slowly!
- Make sure the stock is piping hot when you add it to the pan so the cooking temperature of the rice remains constant.
- Remember to take the risotto off the heat before you add the butter and cheese, and make sure that the butter is straight from the fridge.
- 2 tbsp olive oil
- 1 small onion, chopped
- 350g risotto rice
- 200ml red wine
- Approx 850ml hot chicken stock
- 200g chorizo, sliced. Use good-quality chorizo, available in most supermarkets now.
- 200g cold butter, diced
- 50g Parmesan cheese, freshly grated
- salt and freshly ground black pepper
Recipe serves 4
Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring, for about 2 minutes until soft and translucent.
Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine; it should sizzle as it hits the pan. Cook for about 2 minutes to evaporate the alcohol.
Once the liquid has reduced, begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes.
Meanwhile, fry the chorizo in a pan over medium heat, until the red juices run. When the risotto is done, remove it from the heat and stir in the chorizo with all its juices and the cold butter. Finish with the Parmesan and parsley, then season well and serve.
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