Chorizo and Pea Risotto

• oil1 tbsp tbsp
• chorizo↗200g g

  peeled and sliced

• arborio rice for risotto↗300g g
• vinegar↗2 tbsp tbsp

  (white wine vinegar, if available)

• chicken broth↗1.2l l

  (fresh – best), heated to a gentle boil

• frozen peas↗200g g
• parmesan↗60g g

  finely grated, plus extra for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet, add the chorizo and fry until it becomes crispy and all the oil is released. Set aside a quarter of the chorizo using a slotted spoon.

2. 2

   Add the rice to the pan, stir to coat it with oil, and toast for about a minute, then pour in the vinegar. When the vinegar evaporates, add a ladle of broth, stir, and when it is absorbed, add more. Continue this for about 20 minutes, until most of the broth is absorbed and the rice is swollen but still slightly al dente.

3. 3

   Add the peas, parmesan and the remaining broth. Mix well. When the cheese melts, season with black pepper, then divide onto plates, sprinkling each serving with the remaining crispy chorizo and extra grated parmesan.