Chorizo and prawns make a very rich risotto and the use of Manchego cheese a Spanish
sheep's cheese provides the same creaminess as traditional parmesan but its' own distinct flavour.
Prep: 15 minutes
Cook: 25-30 minutes
2 tbsp olive oil
1 onion, finely chopped
2 garlic clove, crushed
1/2 tsp dried chilli flakes
2 cooking chorizo sausages, sliced and quartered
16 peeled raw prawns, de veined and sliced in half
320g Carnaroli rice
175ml dry white wine
1 litre of chicken or vegetable stock
3 tbsp finely chopped flat leaf parsley
100g Manchego cheese, freshly grated
Maldon salt or similar flaked salt and freshly ground black pepper
4 handfuls of rocket leaves
1 tbsp finely chopped flat leaf parsley
Extra-virgin olive oil
Heat 2 tbsp olive oil in a large heavy based saucepan or casserole pan over a
moderate heat. Place the chorizo in the pan and cook for 3-5 minutes until cooked
and crisp and brown. Remove from the pan and drain on kitchen paper. Set
Fry the prawns in the chorizo oil and cook for a couple minutes so that they
are pink and cooked through. Drain on kitchen paper and set aside.
Risotto: Place the stock in a saucepan over a high heat and bring to the boil,
then lower to a steady simmer.
Melt 50g of the butter in the pan with the chorizo oil over a moderate heat.
Sauté the onion in the pan until soft and transparent 5-7 minutes.
Stir the garlic, dried chilli (optional) and rice and cook for 2-3 minutes
coating the rice with the butter.
Pour in the wine and stir until the wine has evaporated.
Add 2-3 ladlefuls of the stock to the rice and slowly stir until absorbed.
Repeat this process adding stock by the ladleful, slowly stirring and making sure
the stock is absorbed before adding more. Continue this until you have used all the
stock or the risotto is al dente (soft but with bite).
Remove from the heat and mix in the chorizo, prawns and parsley, then stir in
the remaining butter and manchego cheese so that the risotto is creamy. Season to
taste. Cover and leave for a couple of minutes before serving.
To Serve: Place a handful of rocket into each serving bowls, distribute the
risotto, scatter over parsley and drizzle over olive oil.
Accompany with freshly grated Manchego cheese.