Okay, so normally I would make this recipe with chorizo. On this occasion I thought I would try using a different type of sausage. This experiment did not really work. I chose a spicy Italian sausage, which tasted overbearingly like fennel. And cooking it in a fry pan on my stove top made the biggest mess with fat splattering everywhere.
So, the moral of the story is that I will continue to use chorizo when cooking this dish. In the past I have substituted the chorizo with crispy, baked prosciutto. This works well.
I first made this recipe while I was living with my girlfriends Renee and Erica. It became a bit of a regular meal in our house. Now I make it for Mark as he loves risotto. I hope you enjoy.
Ingredients (serves 2)
3-4 cups chicken stock
2 tablespoons olive oil
1 brown onion diced
2 cloves garlic crushed
1 cup arborio rice
1 tin crushed tomatoes
1/2 teaspoon each dried basil and oregano
2 chorizo sausages sliced thinly
Salt and pepper
1 egg yolk
1/2 cup grated parmesan cheese and extra to serve
Handful fresh herbs finely chopped (I think I used parsley, basil and oregano)
Heat the chicken stock in a small saucepan until simmering. Heat the olive oil in a medium sized saucepan over medium heat. Add the onion and garlic and cook until soft. Add the arborio rice and cook until translucent. Add the tinned tomatoes. Use a soup ladle to add the chicken stock one ladle full at a time, stirring well, and adding more stock once the last ladle full has been absorbed. Stir in the dried basil and oregano with the first ladle of stock.
While the risotto is cooking, cook the chorzio in a fry pan with a little oil until crispy. Set aside.
You may not need all the chicken stock. When about 2/3 of the stock has been absorbed, taste the risotto. It should be creamy on the outside but still with a bit of a "bite" in the centre.
Once cooked, season with salt and pepper and stir through the egg yolk, parmesan, fresh herbs and chorizo. Serve topped with extra parmesan.