Chorizo & Pea Risotto

its only a matter of time that i make another risotto since i've got so much arborio rice left. i wasn't actually very keen coz the long cooking time put me off quite abit. then again i was glad i made it afterall coz it turned out quite nicely, even better than my mushroom version. guess you can't really go wrong when garlic & butter are added into rice, can you?

the chorizo sausages were a REAL disappointment tho'. to my knowledge, i thought they're supposed to be like these fermented, smoked & cured sausages, not unlike our chinese lap cheong. and spicy too. got these from fairprice finest's deli, under the operation of culina and paid 12 bucks for 5 pcs. but these tasted like your regular breakfast sausages, with no hint of spiciness! definitely not what i feel chorizo should taste like, and definitely not buying again. oh well. anyway i bought another variety called 'chorizo rioja' from threesixty marketplace @ ION orchard today, seems like what i'm looking for. will try it out and see how it goes.

recipe source : http://ilovemilkandcookies.blogspot.com/2009/01/lifting-fog.html

ingredients (serves 4-6) :

1.1 litres chicken stock

1 tbs olive oil

1 brown onion, finely chopped

2 cloves of garlic, finely chopped

2 chorizo picante, diced

400g arborio rice

dry white wine

1 cup freshly shelled green peas (frozen is also fine to use)

sea salt & freshly ground black pepper

50g butter

125g grated parmigiano reggiano or parmesan

directions :

1. Heat the stock to a gentle simmer in a medium pot.

2. Meanwhile in a wide saucepan, heat olive oil over medium heat and fry onions until soft, 3-5 minutes.

3. Then add the garlic and chorizo and fry until chorizo is crispy.

4. Add the rice and stir until the rice becomes slightly translucent.

5. Add a splash of white wine and stir.

6. Begin to add a ladle of hot stock and continue to stir rice.

7. Keep adding ladlefuls of stock, stirring until each batch of stock is absorbed. The rice should be soft, although not gluggy; there should be a little bit of a bite to it. Use more or less stock depending on the softness of the rice.

8. When the rice is just about cooked add the peas and cook for another 2-3 minutes, season with sea salt and pepper.

9. Remove pan from heat and stir through the butter and cheese.

10. Place a lid on the pan and allow to sit for 2 minutes before serving.