Chorizo & Kale Risotto

Method10 steps

1. 1

   Step 1: Whisk the chicken stock, tomato paste (2 tbsp) and passata together in a small saucepan over medium-low heat. Once hot, turn the heat to low and keep the tomato stock warm while making the risotto.

   Uses 3 cups reduced-salt chicken stock · 2 tbsp tomato paste · 2 cups tomato passata

2. 2

   Step 2: Heat the ½ tbsp olive oil in a pot or large skillet over high heat. Add the sliced and finely chopped raw chorizo (350 g). Cook until golden and fully cooked through, following the product’s cooking directions. Lift the chorizo into a bowl, leaving its rendered oil in the pan.

   Uses ½ tbsp olive oil · 350 g raw chorizo, some sliced and the remainder finely chopped

3. 3

   Step 3: Check that some red chorizo oil remains in the pan. If the pan is dry, add just a little extra olive oil.

   Uses Rendered chorizo oil left in the pan · A little extra olive oil, only if the chorizo leaves no oil in the pan

4. 4

   Step 4: Turn the heat down to medium. Add the chopped onion (1) and minced garlic (2) to the pan and cook for about 5 minutes, until translucent.

   Cook onion and garlic · 5 minUses Pan with rendered oil and any needed extra olive oil · 1 onion, finely chopped · 2 garlic cloves, minced

5. 5

   Step 5: Add the dry arborio rice (1½ cups) and stir until its grains are coated in oil and look translucent.

   Uses Cooked onion and garlic in the pan · 1½ cups uncooked arborio rice

6. 6

   Step 6: Add the ½ cup wine, increase the heat to medium-high and simmer while stirring until most of the wine has evaporated.

   Uses Toasted rice with onion and garlic · ½ cup white wine

7. 7

   Step 7: Turn the heat down to medium-low. Add 1 cup of the warm tomato stock and stir gently until mostly absorbed. Continue adding warm stock 1 cup at a time as needed, stirring between additions, for about 15 minutes until the rice is firm but cooked through. You may not need all the stock; if you need more liquid, add hot water as needed. Leave the risotto a little saucier than you want, as it will absorb more liquid during the rest.

   Cook risotto · 15 minUses Rice after the wine has mostly evaporated · Warm tomato stock, added 1 cup at a time as needed · Hot water, only if more liquid is needed to finish the rice

8. 8

   Step 8: Once the rice is cooked through with a little firmness, remove the risotto from the heat.

   Uses Cooked risotto before finishing

9. 9

   Step 9: Stir in 2–4 tbsp butter, or more to taste, beating energetically until creamy. Return all the reserved cooked chorizo, then partially stir in the kale leaves (5). Cover and rest for 3 minutes so the kale wilts.

   Rest risotto and wilt kale · 3 minUses Cooked risotto off the heat · 2–4 tbsp butter, plus more to taste · All reserved cooked chorizo, separate from the rendered pan oil · 5 packed cups kale leaves, thick stalks removed and leaves torn into bite-size pieces

10. 10

    Step 10: Taste and adjust with salt and black pepper. Serve immediately in 4–5 portions, with freshly grated Parmesan if you like.

    Uses Finished chorizo and kale risotto · Salt, to taste · Black pepper, to taste · Freshly grated Parmesan, optional, to serve