This is really a recipe from a Gordon Ramsay cookery book, but it is so good i have to make sure I put it in my files. With added chorizo sausage this is a proper winter-defeating, belly-warming, relaxation inducing pot of sublime goodness.
Also really quick and simple to make, which makes it great for removing the dreariness at the end of a long work day.
Remove the meat to turn it vegetarian. To retain the heartiness of the chorizo in that case, try adding some smoked paprika powder and some sun dried tomatoes.
Ingredients (serves 4-6 non greedy people)
knob of butter
two small chorizo sasusages (sliced)
1 tbsp olive oil
1 package of treacle bacon (chopped)
1 medium onion (chopped to 1 cm dice)
6 small turnips (chopped to 1 cm dice)
150 gr risotto rice
1 litre vegetable stock
6 tbsp freshly grated parmesan
handful of 70s parsley (chopped)
(If you wonder what 70s parsley is, think about when last you saw curly parsley used in cooking... I love curly parsley and would have it over flat leaf any day. So there.)
Method
Heat the butter in a big pot. As it begins to foam, add the bacon and fry for a few minutes until golden brown. Add in the chorizo and let them heat up to release the spicy fat from the sausage.
Stir in the onion and turnips, season with some salt and pepper and fry for another 6 to 8 minutes until soft and slightly golden.
Tip in the rice and stir well, adding a little oil if necessary. Toast the rice for a minute, then pour in the stock to cover everything in the pot. Stir it around and then partially cover the pan and let simmer for 15 to 20 minutes (until rice is soft and turnip is of exquisite tenderness). Adjust seasoning to taste. If necessary add some more boiling water to increase the broth.
To serve, sprinkle each bowl with a tbsp or two of parmesan and garnish with the 70s parsley. Serve piping hot.
Source: Cooking for friends, Gordon Ramsay
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