Duncan's Chorizo and Red Wine risotto
1.5 pints chicken stock
1 small red onion, finely chopped
200g risotto rice
1 large glass of good full-bodied red wine
An uncooked chorizo sausage, chopped
Big handful of freshly-grated Parmesan cheese
2 organic egg yolks
Good glug of olive oil
Step by step method (please include approx time for each step)
Firstly heat the oil in a saucepan, add the onion and cook until soft (about five minutes).
In a separate pan, pour in a splash of olive oil and add the chorizo. Fry until crispy, keep warm.
Add the rice to the onion and cook it for a minute, stirring to prevent it sticking.
Pour in the red wine, keep stirring while allowing it to almost evaporate.
Then add the heated chicken stock, one ladle at a time, stirring all the time. As soon as it has absorbed and almost evaporated, add another ladle.
After about 16 minutes, most of the stock will have been absorbed and the rice will be creamy. Check the rice by tasting a grain. It should be soft but still have a slight bite to it.
Remove it from the heat, sprinkle in two thirds of the Parmesan, add the rest of the butter and stir and shake pan vigorously.
Don’t let the texture get too firm, so add a touch more stock if needed. Add the fried chorizo. Let it stand for a minute.
Put each egg yolk into a separate cup, then carefully slide the eggs out directly into boiling water for 25 seconds. Remove the poached yolks gently with a slotted spoon and place on to the risotto.
Serve with the remaining grated Parmesan
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