mainItalian
Chorizo and Prawn Risotto
Smoky chorizo oil, plump prawns and creamy risotto rice. A modern classic.
Prep 10m · Cook 30mServes 4Medium
Ingredients
Serves 4
- 300 g arborio rice
- 200 g raw king prawns
- 150 g chorizo, diced
- 1 litre fish or chicken stock
- 150 ml white wine
- 1 onion, diced
- parsley and lemon
Method
- 1
Fry chorizo until the oils release. Remove, keeping the oil in the pan.
4 min
- 2
Soften onion in the chorizo oil. Add rice, toast 2 minutes. Add wine.
7 min
- 3
Add stock gradually, stirring. After 15 minutes, add prawns and chorizo. Cook 5 more minutes.
20 min
- 4
Finish with lemon juice and parsley.
1 min