Squid and chorizo risotto

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Squid and chorizo risotto

150g cooking chorizo, sliced

Olive oil for frying (about 2 tbsp)

1-2 shallots, finely chopped

2 garlic cloves, crushed 350g

arborio risotto rice

200ml dry white wine

7 saffron strands

1.25-1.5 litres hot vegetable stock

2 large squid tubes, cleaned, patted dry with kitchen paper, cut into 1cm rings

100g grated parmesan, plus extra to serve

100g cold butter, diced

 

01.Fry the chorizo with a little oil in a small frying pan over a high heat. Once golden and crisp, remove the chorizo from the pan and set ...

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