We’re massive fans of risotto in our house and so I’m always looking for ways to shake things up.
Chorizo sausage is a great way to infuse instant flavour – and I usually use some chicken. But with some diced pork in the freezer that really needed using up – I decided I’d add that to great a yummy risotto instead.
With the chorizo already flavoured with paprika, I decided to add a little more and some chilli too. What we ended up with was a flavourful, mildly spicy plate of comfort food.
Now most people fear risotto is going to take a long time to cook – but I find one of the keys is to use a very large cast iron pot with very high sides. The large surface area helps everything cook faster (and less slopping too, which can happen with risotto because of the constant stirring) and high sides stop a lot of the liquid from evaporating rather than soaking into the rice. Also, make sure your liquid is hot before adding it – cold stock will make for a very long process – and don’t be afraid to cook over a pretty high heat. Let the creamy rice bubble quite furiously – just keep stirring!! It make stick a little – but just soak the pot in some warm soapy water and it’ll come off in no time – no biggie.
Pork and Chorizo Risotto
- 1/2 a chorizo sausage, sliced
- 1 brown onion, finely chopped
- 1 glove of garlic, chopped
- 1 tsp of sweet paprika
- a pinch of chilli flakes (leave out if you like, or increase it if you like spice)
- 1 400gm can of chopped tomatoes
- 4 cups of chicken stock
- 2 cups of alborio rice
- 400gm of diced pork
- 10 broccoli flowerets
- 1/4 cup of chopped, fresh coriander
- the juice of half a lemon
Put the canned tomatoes in a medium saucepan, along with the chicken stock and put over a high heat on the stove with the aim of bringing it to the boil.
Meanwhile, chop all your ingredients and get a heavy-based frypan (or large cast iron pot, if you have one) one the stove.
Add olive oil to the pan and cook the chorizo until it starts to go brown and release its reddish oils.
Add the onion and garlic and cook until soft. About 5 minutes.
Add paprika and chilli – stir and then add the paprika and chilli, is using. Cook for one minute.
Add the rice, turn the flame to high and stir until the rice gets really hot – this will take a minute or two.
By this time the stock and tomatoes should be hot, or beginning to boil. Turn the heat down and begin to ladle the mixture into the rice pot. You should add two ladles, and then stir until the rice has absorbed almost all the liquid – then repeat until the rice is cooked.
After you have ladelled about five times, add the pork and continue to ladle and stir until the rice is lump and no longer crunchy.
You may need to add some water at the end if you run out of stock before the rice is cooked. The amount of liquid the rice will take can vary.
Add the coriander and lemon juice, stir and serve piping hot with some crusty sourdough.
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As for a groovy tune to sway to as you stir – check out this track by Jason Mraz. I remember hearing this song multiple times, but never knew who it was by or what it was called until I was in a pub a few weeks ago, and it came up on channel V. I’m seriously thinking this song is going to make an appearance at our wedding. It makes me feel happy