Step 1: Chop the chorizo, onion, garlic, and pepper into small pieces and add to a pan with a knob of butter. Fry gently. Add the cayenne pepper and then add the rice and stir. Make the chicken stock with boiling water and begin adding a ladle full to the rice and veg. Stir and stir to release all the lovely starches. When this has been absorbed then add some more stock. When this has been absorbed add the wine and continue stirring and adding stock until it has all gone. You want a creamy texture but also the rice needs a slight bite to it. To finish, add a good handful or parmesan and a knob of butter. Put the lid on the pan and turn off the heat. Leave for a couple of minutes. Serve with another grating of parmesan and enjoy.