We were up in Glenorchy last weekend, and being so gloriously relaxing, decided to stay an extra night. Not having catered enough food for two nights, we popped down to Mrs Woolly’s General Store to buy some ingredients for dinner. We rustled up the below ingredients and decided to get creative. The recipe below is a mixture between a paella and a risotto — more risotto but think flavours of a paella! I’ve used the delicious Zamora chilli chorizo to form the flavour base of the risotto. Add in a little smoked paprika, some lemon zest and fresh cherry tomatoes to cut through the richness, the resulting recipe will have you eating far more than your hunger negates! Enjoy this ultra-mouth-watering dish!
PREP TIME: 10 MINS
COOK TIME: 35 MINS
SERVES: 4-5 PEOPLE
2 tablespoons olive oil
4 Zamora chorizo
1 brown onion, diced
3 cloves garlic
8 sage leaves, roughly chopped
1 tablespoon smoked paprika
1 teaspoon chilli flakes (optional)
350g Arborio rice
150ml white wine
Zest and juice of one lemon
1L chicken stock, warmed
1 bag baby spinach
10 cherry tomatoes, sliced in half
4 tablespoons grated fresh parmesan
2 tablespoons butter
100ml cream (optional but deliciouslydecadent)
4 tablespoons chopped Italian parsley
1. Cut the skin off the chorizo and pull into bite-sized pieces. Warm the chicken stock in a pot and leave warming until ready to use.
2. Heat the olive oil in a large pan to a medium-high heat. Fry the chorizo for 2-3 mins until golden and the flavours have been imparted into the oil (it will go a reddy colour). Scoop out with a slotted spoon and set aside in a bowl.
3. Next, add in your onions and cook for 2-3 mins, until softened, before adding in the garlic, sage, chilli (if using) and smoked paprika. Once this has softened, tip in the Arborio rice, coat in the oil and cook for about 1-2 mins.
4. Pour in the wine and stir until all absorbed. Next, using a ladle, add the warmed stock one ladle at a time. Wait till it’s absorbed before you add another one. Don’t be tempted to pour in the stock all at once or you may end up with a stodgy mess.
5. Once the rice is al dente, add in the spinach and combine until just wilted. Add back in the chorizo, then add tomatoes, lemon juice and zest and gently combine.
6. Bring the risotto back up to a simmer, then remove from heat and mix in the butter and parmesan. Taste and add salt and pepper, if needed. Pour in the cream (if using), sprinkle with chopped parsley and serve immediately.
NB:I fried up a few extra sage leaves for garnish, also, which adds a delicious flavour and crunchy texture.