I never need an excuse to make risotto – it can be the middle of summer and I’ll be perfectly happy with a large, deep bowl filled with warm, creamy risotto! Many people eat certain foods at certain times of the year, like salad only in summer etc., and so I suppose to be gastronomically correct, we find ourselves in the perfect time of the year for risotto.
Whenever incorporating chorizo into a dish, you won’t need much else to make an outstanding flavourful dish. Chorizo add an intense, rich and garlicky character to any dish. It works beautifully in risotto and I added mange tout right at the end to lighten the dish and lend a crisp, freshness.
No risotto is complete without Parmesan, and so too with this particular risotto, a generous grating of Parmesan balanced the flavours and finished it marvelously.