Prawn and Chorizo Risotto

Warm the stock

Pour the chicken stock into a small saucepan and bring to a gentle simmer over low heat. Keep it warm throughout cooking — adding cold stock will slow the process and affect the texture of the risotto.

Fry the chorizo and build the base

Heat the olive oil in a large, wide pan over medium heat. Add the chorizo and fry for 2–3 minutes, stirring occasionally, until it starts to crisp and its paprika-red oil is released into the pan. Add the onion and cook for 4–5 minutes until soft and translucent, then stir in the garlic and cook for 1 minute more until fragrant.

Toast the rice and add the wine

Add the arborio rice and stir to coat it in the chorizo oil. Cook for 1–2 minutes until the edges of the grains look slightly translucent. Pour in the white wine — it should sizzle — and stir until it's mostly absorbed, about 1 minute.

Cook the risotto

Add the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Keep the heat at a steady medium so the liquid bubbles gently but doesn't evaporate too fast. Continue for 18–22 minutes until the rice is just tender with a slight bite (al dente) and the risotto is loose and creamy — it should slowly spread when spooned onto a plate.

Add the prawns

When the rice is almost done, nestle in the prawns and stir gently. Cook for 2–3 minutes until the prawns are pink and just cooked through — don't overdo it or they'll turn rubbery.

Finish and serve

Remove the pan from the heat and stir in the Parmesan and lemon juice. Season generously with salt and black pepper, then let the risotto rest for 1–2 minutes — it will thicken slightly as it sits. Serve straight away in warm bowls.