Monday, 16 April 2012

No-rice chorizo and pea risotto with crispy leeks

I am afraid you are going to have to trust me, but this is a cracking recipe and pretty impressive looking as well.

So this is made just like you would make a risotto but instead of rice, i use finely diced potatoes.

This will serve at least four more if you doing it as a starter.

Chorizo - diced in to1cm cubed squares
2 Leeks - both finely sliced
Glass of white wine
8 potatoes - peeled and diced into 1 cm cubes
Saucepan of good chicken/vegatable stock
1 clove of garlic - finely chopped
1 mug of frozen peas
1/4 of a mug of cream
Olive oil

Take the chorizo and fry until crispy in some olive oil. Remove the chorizo from the pan keeping as much as the oil as possible. Let the oil cool down a little bit before placing back on a medium heat and soften half the leeks and the garlic and either of the herbs (choose which-ever you prefer).

Once soft add the potatoes and stir. Cook for about 7 minutes until slightly translucent. Add the glass of wine. Now treat it just like a risotto add warm stock gradually until the potatoes are soft but still holding their shape) and the consistency is silky (this will take 20-30 mins). Add the chorizo, peas, and then when the peas are ready, just before serving add the cream and a knob of butter and stir in. Taste and season,

For the crispy leeks - take the rest of the finely sliced leeks. Place in a bowl and cover with cornflour and some salt (plain flour would work as well). Heat up a decent amount of vegetable oil in a frying pan and when hot add the leeks. (you can tell if its hot by adding one and seeing if it fizzles). Once they are crispy remove the leeks and place on a piece of kitchen towel.

Sprinkle the crispy leeks over the no-sotto and tuck in.

Zilometer - 9/10

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