Blood red rice

Make sure that the tips of the rice are clear before adding the stock

This is a warming main meal full of smokiness from the chorizo and smoked paprika, with a little bite from the risotto rice and creaminess from the gran padano. It does not purport to be italian as they would not use chorizo, nor does it try to be Spanish. It s just a nice dish to be enjoyed with a lemony green salad and extra cheese on the side. A one pot meal.

Serves – 4 hungry people or 5/6 not so hungry

150g cooking chorizo chopped into dice (size depends on how you like it – chunky or dainty)
2 tbsp olive oil
1 tsp smoked paprika (sweet or smokey)
180 ml red wine
2 shallots (diced)
A clove of garlic (crushed)
A small bunch of fresh parsley (separate the leaves and stalks and finely chop both, but keep them apart)
1 litre water plus 2 chicken stock cubes
400g tin of finely chopped tomatoes (Multi is good)
300g risotto rice
1 tbsp finely grated gran padano plus extra for serving
Salt and pepper

Heat the olive oil in a deep wide pan. Add the shallots, parsley stalks, chorizo, garlic and smoked paprika and cook gently until the onion is soft and the chorizo has released it’s oil – the longer you cook it the better the flavour but make sure its on a low heat so the onions do not burn.

Put the water into a saucepan, add the chicken stock cubes and heat stirring to dissolve the stock cubes, then add the tin of tomatoes to the stock.

Add the risotto rice to the pan with the shallots and cook for around 2 minutes until the rice grains have clear tips at the end (see picture). Pour in the red wine and let it all be soaked up by the rice, then start adding the stock a ladle full at a time, ensuring that all the liquid is soaked up before adding the next ladle.

The rice will take around 25 minutes and most of the stock before it is cooked. It is cooked when the rice is soft but still retains a slight “bite” in the centre. Add one more ladle of stock along with a table spoon of gran padano, taste to see if it needs seasoning – the cheese can be quite salt hence why you do it last. Then sprinkle over the chopped parsley and serve.


2 Comments Add yours

  1. sb12 says:



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s