Chorizo Romesco Risotto
Roughly chop your almonds. Finely dice your onion and grate your garlic. Dice your chorizo.
Toast your almonds in a dry frying pan over a medium heat for a few minutes until they are golden.
Tip all but 20g of your almonds into your blender. Add with your peppers, tomato puree, paprika, chicken stock cube, vinegar and olive oil to the blender then whizz until smooth. Add 800ml water and whizz again. Warm on the hob in a saucepan.
Heat a little glug of oil in a large pan and add your chorizo. Cook over a medium-high heat for a few minutes until it is crisp and has released its fat into the pan. Remove the chorizo with a slotted spoon.
Add your onion to the chorizo fat and turn down the heat a little. Fry for 10 minutes until soft, then add your garlic. Cook out for 1 minute. Add your risotto rice to the pan and give it a good toast for a minute or so, making sure it gets fully coated in the onion mixture and starts to turn translucent.
Pour your red wine in the pan and stir until it has been absorbed. Ladle in your romesco stock bit by bit, stirring and allowing your rice to absorb it before adding more. By the time you’ve added all of your stock, your rice should be tender.
Grate your pecorino into the pan and add in most of your chorizo. Season your risotto to taste with salt and pepper, then give it all a good mix.
Serve up in bowls topped with your remaining almonds and chorizo, a sprinkle of chopped parsley, another grating of pecorino and a drizzle of good quality olive oil.