So, for a while now I’ve been wanting to make Risotto. The first and only time I’ve ever made it was when I was 16 and although it wasn’t horrible, I didn’t know as much as I do now so I really wanted to try it. I’ve always stayed away from it because it seemed like too much work. But I got over my fears and just decided to DO IT! So yesterday I went to the fishmonger to see what they had and I saw the chorizo and the calamari steaks and I just knew it would work! I was so incredibly excited! I bought Spigadora Risotto which came beautifully Vacuum Packed at the hefty price of R50 for a kg (although I would pay it over and over again now that I know how to make it). This is truly one of the most delicious things I’ve ever cooked. However, I like mine a little softer than I think it’s MEANT to be so I just cook it for an extra 5 minutes.
2.5 cups Arborio Rice
2 Medium onions, finely chopped
3 Garlic Cloves, crushed
1 large glass White Wine (I used a Chenin Blanc)
2l Chicken Stock
3tbsn Creme Fraiche/Sour Cream
1 cup Parmesan, grated
200g Chorizo, chopped
500g Calamari Steaks, sliced
2tbsn Chilli Sauce (I used a lm Prawn peri-peri sauce from my fishmonger)
- In a large pot/pan, heat some oil and fry the onions until translucent. Add the garlic and fry for another minute or two.
- Add the rice and stir, coating the rice with the oil. Add the wine and allow to reduce.
- Now, add the stock ladle by ladle. Stirring in between and allowing the rice to absorb the stock. The rice shouldn’t be completely dry before you add more, it should always be moist. Take care not to stir too much as you don’t want it to go stodgy.
- Meanwhile, in a hot pan, fry the chorizo ( I don’t add any oil to the pan as the Chorizo is fatty enough) until crispy and golden.
- Remove from pan and set aside. In the Chorizo oil, fry the calamari steaks until cooked, season with some fish spice. Set aside.
- When all the stock as been absorbed into the rice, add the sour cream and allow to cook for another 5 minutes. Add the Chorizo and Calamari, add the Parmesan and the Peri-Peri sauce and stir everything together. Check for seasoning (I didn’t add any salt because the stock, Chorizo and Parmesan are all salty enough) and serve immediately. Absolutely DELICIOUS!!!