Chop the chorizo, onion, garlic, and pepper into small pieces and add to a pan with a knob of butter.
Step 2:
Fry gently.
Step 3:
Add the cayenne pepper and then add the rice and stir.
Step 4:
Mix the chicken stock with boiling water and begin adding a ladle full to the rice and veg.
Step 5:
Stir and stir to release all the lovely starches. When this has been absorbed then add some more stock.
Step 6:
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.)
Step 7:
To finish, add a good handful or parmesan and a knob of butter.
Step 8:
Put the lid on the pan and turn off the heat. Leave for a couple of minutes.
