Chorizo, Leek and Thyme Risotto
I know some people really don't like making risotto's because of the endless stirring involved. But I actually find it rather therapeutic and calming after a stressful day, whether at home with the kids or at work. It always helps to have a glass of wine in hand and some good music on the ipod too!
This combination really just materialised from what I had available in the fridge - sometimes the best meals are the unplanned ones!
CHORIZO, LEEK AND THYME RISOTTO
By Beth Sachs, 23rd March 2010
- 30g butter
- 3 leeks, washed and sliced thinly
- 2 fresh chorizo sausages, sliced
- A couple of sprigs of Thyme, leaves picked
- 300g Risotto Rice
- Glass of White Wine
- 1 Litre Vegetable Stock
- 50g Parmesan, grated
- Salt and Pepper
- Step 1: Heat the butter in a large pan over a medium heat, add the leeks and soften for 10 minutes. Meanwhile in a separate saucepan dry fry the fresh chorizo until crispy - set aside.
- Step 2: Add the thyme leaves and risotto rice and stir until coated in the butter. Turn the heat up and add the wine, let it bubble away for a minute.
- Step 3: Gradually add the stock, one ladleful at a time, continually stirring. Season and sprinkle in most of the parmesan (reserve a little for sprinkling on top) and then add in the cooked chorizo slices .