Spanish Chorizo & Prawn Risotto with Garlic Bread

Ingredients

• •300 g risotto rice (Arborio or Carnaroli)
• •250 g prawn (large, peeled and deveined)
• •150 g chorizo (diced into small cubes)
• •500 ml chicken (hot stock (or use vegetable stock))
• •1 whole onion (finely diced, not in pantry - recommend purchasing)
• •3 clove garlic (minced, or use 1 tsp garlic granules from pantry)
• •100 ml white wine (dry, optional but recommended - no sulphites added varieties available)
• •75 g Parmesan cheese (grated, recommend purchasing)
• •50 g butter (from pantry)
• •2 tbsp olive oil (from pantry)
• •2 tbsp lemon juice (from pantry)
• •1/2 tsp ground ginger (from pantry)
• •to taste tsp salt (from pantry)
• •to taste tsp black pepper (from pantry)
• •1 whole ciabatta bread (recommend purchasing, for garlic bread)
• •2 clove garlic (for garlic bread, minced)
• •75 g butter (additional for garlic bread)
• •2 tbsp fresh parsley (chopped, recommend purchasing for garnish)

Instructions

1. 1

   Preheat oven to 200°C. Slice the ciabatta in half lengthwise. Mix 75g softened butter with 2 minced garlic cloves, salt, and pepper. Spread generously on bread, wrap in foil, and place in oven.

2. 2

   Heat the chicken stock in a separate pan and keep at a gentle simmer throughout cooking.

3. 3

   Heat 2 tbsp olive oil in a large, heavy-bottomed pan over medium heat. Add diced chorizo and fry for 2-3 minutes until the oils release and the edges crisp slightly. Remove with a slotted spoon and set aside.

4. 4

   In the same pan with the chorizo oil, add diced onion and fry gently for 3-4 minutes until softened and translucent. Add minced garlic (or garlic granules) and ground ginger, stir well for 30 seconds.

5. 5

   Add the risotto rice to the pan and stir continuously for 1-2 minutes, coating each grain in the oil. This toasting step is essential for texture.

6. 6

   Pour in the white wine (if using) and stir until absorbed by the rice, approximately 1 minute. If not using wine, proceed to the next step.

7. 7

   Begin adding the hot stock one ladle at a time (approximately 100ml per ladle), stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 15-18 minutes until the rice is creamy but still has a slight bite (al dente).

8. 8

   While the risotto is cooking (around the 12-minute mark), heat a separate small frying pan with a touch of olive oil over medium-high heat. Season the prawns with salt, pepper, and a pinch of ground ginger. Fry for 2-3 minutes per side until pink and cooked through. Set aside.

9. 9

   When the rice is nearly cooked and creamy, return the chorizo to the pan along with the cooked prawns. Stir gently to combine.

10. 10

    Remove from heat. Stir in 50g butter, grated Parmesan cheese, and 2 tbsp lemon juice. Season with salt and black pepper to taste. The risotto should be flowing and creamy, not stiff.

11. 11

    Divide the risotto among four warm bowls. Garnish with fresh chopped parsley and additional Parmesan if desired.

12. 12

    Remove garlic bread from oven (should be golden and fragrant after approximately 8-10 minutes). Slice and serve alongside the risotto immediately.