Ingredients
- 1.5 About 1.5 cups risotto rice
- 1 pint chicken or beef stock
- 1/2 cup red wine
- 1 large onion
- 2 garlic cloves
- 6 About 6 large sundried tomatoes (or more if you wish)
- 3 tablespoons mascarpone
- 120 About 120g chorizo sausage
- 1.4 cup grated parmesan
- 1 teaspoon chilli oil
- 1 teaspoon lemon juice
Preparation
Step 1
Add the stock and wine to one saucepan, bring to the boil and then turn down to a low simmer and add the lemon juice.
Slice the onion into quarter rings and heat up the other saucepan to medium heat, add about a tablespoon of normal oil and fry the onion with the crushed garlic cloves until it is soft.
Pour the rice into the garlic, onion and oil mixture and stir to coat all the rice in the mixture and add about 1/2 cup of the stock and wine. Stir slowly and regularly until it is absorbed into the rice and then add another 1/2 cup and repeat. The whole process should take about 35-40 minutes.
While you are doing that, put the tomatoes into the food processor with the mascarpone and the chilli oil and blend until it is smooth. Cut the chorizo sausage into medium slices and then each slice into quarters and put aside.
When there is no more stock and wine left and the rice has absorbed it all (to taste, it should be hard on the outside still but soft on the inside), stir in the sundried tomato, chilli oil and mascarpone paste, the parmesan and then the chorizo along with a good grind of pepper and a bit of salt to season.