Step 1:

  • 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.
  • Step 9:

  • Serve with another grating of parmesan and enjoy.
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