Dinner tonight was a rather pleasant chorizo risotto. I love chorizo and risotto, so what could be better than combining them?
It was made in the usual fashion with the chorizo fried first to render out the delicious paprika oil. Onion and red pepper were sweated in the ruby juices before adding the rice. I had some rocket in the 'fridge so I topped the risotto with that and a drizzle of olive oil.
It was pretty good but there are definitely some ways to improve it:
- Roast and skin the red pepper and add it it nearer the end of the cooking process.
- Crisping some of the chorizo slices and reserving as a garnish would be a good way to add in a different texture.
- I can't decide if a little spice, like a sprinkling of pimenton might add a little je ne sais quoi, or not.