Creamy and crispy? Sounds too good to be true but we promise this delicious meal can be on your table in just over 30 minutes and most of those involve stirring the risotto. Flavour packed with chorizo and rich tomato, this Italian classic breaks with tradition and is finished off with a little cream to round out the acidity of the tomatoes and topped with a crispy garlic crumb. And why not?
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As well as your basic cooking tools, you will need...
Frypan
Large Saucepan
Boil kettle. Slice chorizo (you may not want to use the whole chorizo). Peel and finely dice garlic and shallot. Chop flatleaf parsley. Halve cherry tomatoes. Combine chicken stock concentrate with 21⁄2 cups of boiling water.
Heat a large frypan over medium heat, add the chorizo and cook for 2 minutes or until starting to crisp. Set aside on a plate, don't wipe the pan. In the same pan, fry shallots and half the garlic until translucent and softened. Add the arborio rice and tomato paste and gently fry for 1-2 minutes.
Add white wine, stirring constantly, 1-2 minutes or until wine has been absorbed. Add 1⁄2 cup stock to rice and stir until the liquid is completely absorbed before adding more. Continue adding 1⁄2 cup of stock at a time for 20 minutes or until the rice is tender but still firm to the bite.
Meanwhile, heat a small frypan over medium heat, add a generous glug of olive oil, panko bread crumbs, remaining garlic and 1⁄2 chopped parsley. Fry for 2-3 minutes, stirring often until golden and crispy. Season and set aside.
Add chorizo, tomatoes and baby spinach to the risotto and allow to cook for a minute. Add the thickened cream, parmesan and remaining parsley. Taste and season, if required.
Divide risotto between bowls, top with the crispy crumb and enjoy.
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