What you need
Roughly 350 g of risotto
(I would have also added celery but I didn't have any!)
splash of white wine
2 litres of vegetable stock (you won't need it all)
4 decent sized handfuls of peas
a sprig of mint
a knob of butter
100 g chorizo, diced
2-3 baby squid
What you need to do
Heat up the stock and keep it on a low simmer. Soften the onions in a little oil then add the rice. Stir to make sure all the grains are coated in oil. Toast the rice for about 1 minute then add the wine. Turn the heat down to a low simmer. Keep adding the stock a ladleful at a time (allow the rice to absorb the stock before adding the next), stirring continuously until the rice is soft but still has a bit of a bite (will probably take around 15-20 minutes) .
When the rice is nearly done, heat the peas through (don't do it for long as they will loose their colour). Add a few peas to the risotto then blend the rest with the mint, a little stock, a knob of butter and salt and pepper. By this time your risotto should be done so add a knob of butter, season and leave to rest.
Whilst the risotto is resting heat up a pan and fry the chorizo till crispy. Remove with a slotted spoon onto kitchen roll then pour nearly all the oil out of the pan, save a litttle as this will make the squid taste blimmin amazing. Quickly flash fry the squid (I do mine for literally 30 seconds!).
Serve the risotto with the chorizo and squid nestled on top. You can add a bit of Parmesan if you want.
|Pea risotto with squid and chorizo|