Helen RandellChorizo and rice soup
May 21st 2010 00:59
I love chorizo! I find that it has just the right amount of spice and that beautiful smokey flavour to satisfy my culinary needs - as well as releasing beautiful flavoured fats when it's cooked. Because chorizo does have such a lot of fat in it, I never add any oil when I cook with it, I just let the heat reduce the natural fats and use that when softening onions etc.
This recipe was inspired by a Donna Hay recipe and was hearty, filling and very warming - perfect for a cool autumn's night. It was also pretty good for lunches over the following days!
Chorizo and rice soup
1 chorizo, cut into rounds
1 leek, finely sliced
1 onion, finely sliced
1 cup med grain rice
400g tinned chopped tomatoes
1 cup white wine
2 cups chicken or vegetable stock
handful chopped parsley
bocconcini to serve
Heat a medium sized saucepan and add chorizo, stiring until a little of the oil renders through. Add leek and onion and continue stirring, until softened. Add rice and stir to coat.
Add in tinned tomatoes, wine and stock. Stir to combine then bring to the boil. Reduce heat and simmer for 15-20 minutes until rice is soft.
Before serving, stir through chopped parsley and garnish with sliced of bocconcini.
| 67 |
| Vote |
subscribe to this blog
