This recipe is for the ultimate risotto. Don’t be afraid to use the basic recipe and leave out some of the ingredients or use other vegetables that you have in your fridge.
3 rashers of bacon
2 spring onions
1/4 cup frozen peas
1/3 cup of kalamata olives
1 chorizo sausage
1 cup of chopped mushrooms
4 – 6 green prawns
1 litre (4 cups) vegetable or chicken stock
1 tblsp olive oil, plus extra to drizzle
1 1/4 cups (300g) arborio rice
1/4 cup (60ml) dry white wine
400g vine-ripened cherry tomatoes
80g grated parmesan, plus shaved parmesan to serve
1 tblsp finely chopped parsley
Dice bacon, peel and slice mushrooms, halve cherry tomatoes, slice chorizo sausage, finely grate parmesean cheese, chop parsley.
Heat oil in a pan over medium heat. Stir in rice, add chorizo sausage and bacon for 2-3 minutes, until rice becomes slightly brown in colour.
Add wine and stir until absorbed. Add stock a cup at a time, stirring until absorbed between additions. Add mushrooms after half the stock is used. Add remaining stock.
Cook until rice is al dente (this should take about 15 minutes). You may need a little extra stock.
Add peas, olives, spring onionsparsley and prawns. Once the prawns are cooked add cherry tomatoes and the parmesan.
Serve risotto topped with shaved parmesan.