Recipe: Tomato and chorizo risotto

Based on my travels in Bologna, this is my own spin on a standard risotto and is a great way to use up ripe home-grown tomatoes after a good harvest.  It can be as spicy or mild as the user wishes - simply adjust the paprika to taste.  If a vegetarian version is wanted, substitute the chorizo for quorn sausages and add more paprika.  Serves 2.

Ingredients

Approx 150 g arborio rice

6-8 ripe tomatoes, preferably on the vine

1 red onion - finely chopped

2-3 cloves of garlic - minced or finely chopped

1-2 birdseye chillies, depending on taste - whole, but with a little slit to stop them exploding

1 chorizo sausage - sliced

600 ml vegetable stock

White wine

Butter

Approx 50 g Parmesan cheese - grated

Tomato purée

Sugar

Paprika

Olive oil

Salt and pepper

Method

Quarter the tomatoes, and put them in a blender along with a teaspoon of tomato purée, teaspoon of sugar, splash of olive oil and salt and pepper.  Blend until smooth.  Add the stock slowly while blending, until a liquid consistency is reached - should end up with at least 700-800 ml of tomato stock

Add a generous splash of olive oil to a large heavy bottomed frying pan, then sauté the onion and chorizo for about 5 minutes - until the onions are soft and chorizo has released its oil.  Add the garlic, chillies and a teaspoon of paprika, and fry for another minute

Add the rice, and stir to get it covered in oil.  Add a generous splash of white wine, and boil rapidly until it has all been absorbed

Add the tomato stock one ladle at a time, waiting until the fluid has been absorbed before adding the next.  Stir occasionally, but keep an eye on it to avoid drying out.  This should take around 20 minutes.  Add more vegetable stock if the tomato stock runs out

Once the rice has expanded, become creamy and is no longer chewy, remove from the heat and add a generous knob of butter and the Parmesan.  Stir, then cover and leave for 5 minutes.  Remove the chillies, and serve.