Risotto is a creamy and satisfying comfort food and this version is a delicious and healthy family meal. Cod and chorizo just work so well together.
There is a little bit of time involved in the cooking of this dish as the pot needs stirred regularly as the risotto slowly cooks, but it is all worth the effort when you take the first bite of this delicious creamy dish. The key to risotto is also to use short grain risotto rice arborio is usually the most common available.
Serve with a good wine risotto makes most wines taste delicious but in general the dish is especially good with earthy reds such as a Pinot Noir or full bodied whites like an oaked Chardonnay.
Enjoy and hope you give this a try
1. Heat a pan over a medium heat and start by frying the chorizo until the red oil starts to run. Take off the heat and set aside.
2. In a large pan heat the oil and add the onion and cook for a few minutes until soft. Stir in the rice and cook for another couple of minutes then turning up the heat, add the wine.
It will sizzle as it hits the pan. Cook for a minute until the alcohol evaporates.
3. Add a ladleful of the stock to the rice and bring to a simmer. Stir regularly until all of the stock has been absorbed.
4. Add in the cod and turn the heat down. As the cod is cooking add in the diced butter and then next the chorizo. Finish by adding in the parmesan and add salt and pepper to taste.
Risotto is one of my all time favourite dinners and is my go to dish when I have a fridge full of scraps to be used up. For me, its a modern day comfort food and with the addition of spicy chorizo and soft cod it is both warming and delicious!
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