Chorizo Risotto

Started by cooking the chorizo so all that lovely paprika oil is released

Drain off some of the oil and keep to one side

Add the onion and soften then the garlic and rice you need the rice to be coated well on all those flavours

Make up the stock and bring to a simmer

Keep stirring the rice and add the stock one ladle at a time

When absorbed add the next until the rice is cooked.

Now add the greated parmesan and s little butter. Plate up and drizzle some of that chorizo oil over