Chorizo and red pepper risotto (Serves 4)
From David Gillott, owner and chef at the Four Gables Food Academy, Ashtead
This simple, yet effective Mediterranean twist on a classic risotto comes from David Gillott whose cookery school – based on his small holding in Ashtead – is gaining pace as a venue for those wishing to refine their culinary skills.
Working in tandem alongside his catering company, David runs courses on baking, exploring fish recipes, creating east-west fusion dishes and also conjuring up that perfect pudding.
500g Arborio rice
1 litre pork or vegetable stock
2 large shallots, diced small
1 red pepper, finely sliced
25g butter or olive oil
1 level tsp smoked paprika
20g grated Parmesan (with shavings to garnish)
225g chorizo,thinly sliced
1 small wedge of lemon
1. Gently cook the shallots and red pepper in the butter (or oil) for five minutes or until the shallots are soft, but not browned.
2. Add the smoked paprika and chorizo, and cook for a further few minutes before tuning up the heat and adding the rice.
3. Once all of the grains of rice are thoroughly coated in the spiced oils and the pan temperature is high, add a splash of stock to deglaze the pan.
4. Continue adding the stock, one ladleful at a time in the usual risotto method until it has been absorbed, the rice is cooked and the risotto is ‘oozy’. A little extra boiled water or stock should be kept on hand in case the rice is especially thirsty.
5. Stir in the grated Parmesan and a small squeeze of lemon before removing from the heat for a quick rest.
6. Serve in warmed bowls, garnished with the Parmesan shavings.