When is a Risotto not a Risotto?

This dish is, for all intents and purposes, a risotto.  Except it can’t be called a risotto because the technique is slightly different.  Instead of laboriously stirring ladleful after ladleful of stock into the rice, with this recipe you simply dump the rice into the hot stock all at once, and let it slowly absorb as it cooks.  Perfect for when you have neither the time nor the inclination to engage in any culinary heavy-lifting.

Arroz con Gambas y Chorizo

(or Rice with Prawns and Chorizo to you and me!)

Prep Time: 25 mins (or less if you buy pre-prepared prawns)

Cook Time: 35 mins
Serves 4

Ingredients:

Olive Oil

1 large onion, finely chopped

3 gloves of garlic, finely minced

1 red chilli, finely chopped

75g chorizo sausage, sliced thinly

Small bunch of dill, roughly chopped

Small bunch of lemon thyme, roughly chopped and/or a dash of lemon juice

500ml fish stock

Glug of white wine (optional)

440g tin of chopped tomatoes

250g risotto rice (like arborio or carnaroli)

400g prawns, peeled, shelled and lightly seasoned.

1.  In a large, heavy-bottomed pan, warm a gulg of olive oil over a medium heat.

2.  When the oil is hot, add onions and fry with a little salt until they begin to soften. (ALWAYS use salt when frying onions – it brings out their flavour beautifully)

3.  Add the minced garlic, chopped chilli and chorizo. Cook for another couple of minutes until the chorizo has released its lovely oily red colour and paprika flavour.

4.  Add the tinned tomatoes, herbs and the wine, followed by the fish stock.

5.  Season with salt and pepper.

6.  When the stock/tomato mixture is hot, add the rice and stir well.

7.  Reduce the heat, cover and simmer slowly, stirring occasionally, until the rice has absorbed most of the liquid.

8.  Finally, turn up the heat and add the prawns.

9.  Cook for just a few minutes, until prawns are pink and no longer translucent.

Serve immediately.