I have recently discovered a love for risotto! With rice dishes, I can usually take them or leave them – even when I have a curry I would much rather just be given a side of potatoes and a naan bread, I’m well set with that! But risotto is a different kettle of fish. You can pack so much flavour into it and it’s a great meal to make (if you have the time to stand around for 30 minutes or so to constantly stir it), as it’s all cooked in one pan.
I put this dish on a menu as I thought the flavours would really complement one another. I did not however, realise it would end up being the most popular main and I ended up cooking 18 portions of it! It took me one hour and a half to make 18 portions, but I had over two kilos of rice to cook! It’s something I would definitely cook again and will probably do so very soon! The following quantities are for 4 people.
Prep time: 15 minutes.
Cooking time: 45 minutes.
- 200g chorizo diced.
- 1 large brown onion finely diced.
- 3 cloves garlic crushed.
- 2 red chillis sliced.
- 1 red pepper diced.
- 50g peeled prawns per person.
- 1 cod fillet per person.
- Fresh basil finely chopped.
- 750ml white wine.
- 1lt fish stock.
- 400g arborio rice.
- Salt and pepper.
- 1 tbsp dried mixed herbs.
- 2 tbsp smoked paprika.
- 1 tbsp ground cumin.
- 50ml single cream.
- Fry off the chorizo in a large pan. You shouldn’t need to put any oil in the pan as the chorizo will release its own and give the rest of the ingredients the right flavour.
- After 5 minutes, add the onion, garlic, red pepper and chillis to the chorizo. Cook on a medium heat for 10 minutes, or until the vegetables softened.
- Add the rice, smoked paprika, cumin, mixed herbs and season with salt and pepper. Cook for 3 minutes so the rice starts to absorb the chorizo oil.
- Add the prawns and cook for 2 more minutes.
- Stirring constantly so the rice doesn’t stick to the pan, slowly add the wine. I would add around 100ml at a time and stir until the rice has absorbed it. The wine gives the risotto a creamy flavour. Keep doing this until all of the wine has gone. This will take around 15 minutes.
- When you have added all of the wine, do the same with the fish stock. I made my own stock out of fish bones and vegetables, but you can use cubes. You need to add it slowly again. If you put too much in, the rice will just boil and become stodgy. You want it to have a creamy texture.
- When you have used all of the stock, taste a bit of the rice to see if it is ready. If you need to, add more stock.
- About 6 minutes before serving, coat your cod fillets in a seasoned flour, then cook on a gentle heat for 3 minutes each side in a separate pan.
- Stir the cream and basil through the risotto before serving. Serve in a large bowl, laying the cod over the top.