In this recipe the zucchini is cooked along with the chorizo before adding it to the
risotto to keep its’ texture and to stop it going soggy. The addition of mint and feta
makes a fresh tasting risotto for the summer months.
3 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 tsp dried chilli flakes (optional)
2 medium zucchinis (courgette), thinly sliced
2 cooking chorizo sausages, sliced and quartered
320g Gallo Carnaroli rice
175ml dry white wine
1 litre of chicken or vegetable stock
3 tbsp finely chopped mint
100g parmesan, freshly grated
75g feta, broken up into pieces around .5-1cm
Maldon salt or similar flaked salt and freshly ground black pepper
Extra-virgin olive oil
25g feta, crumbled
1 tbsp finely chopped mint
Heat 2 tbsp olive oil in a frying 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 aside.
Fry the zucchini slices in the pan with the chorizo oil and cook for 2 minutes
on each side so that they are lightly golden. Drain on kitchen paper and set
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 with the remaining oil in a heavy based saucepan over a
moderate heat. Sauté the onion in the pan until soft and transparent 5-7
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 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, zucchini and mint, then stir in
the remaining butter and parmesan so that the risotto is creamy. Stir in the broken
up pieces of feta so well distributed. Season to taste. Cover and leave for a couple
of minutes before serving.
To Serve: Spoon into bowls and drizzle over oil. Scatter over feta and mint.
Accompany with freshly grated parmesan.