• Magdalena Westman

Art of Cooking (Chorizo & Green Pea Risotto)



Risotto is comfort food at its best.

You may be wondering how rice got to Italy. It was introduced by the Muslim Arabs who dominated Sicily and parts of the Southern mainland in the late Middle Ages, but proved best suited to the vast marshy regions of the Po Valley, where it was enthusiastically adopted by the residents of the Veneto region, Lombardia and Piemonte.

This is a simple recipe. It can be enriched by adding wine & butter. To my taste it is rich enough. Many Italian recipes call for the pasta or rice to be al dente but my experience is that al dente is generally interpreted as under-cooked. If you insist on the al dente the cooking time for the rice must be reduced by increasing the temperature.


  • 1 cup Arborio or Carnaroli rice

  • 1 tbs each olive oil & butter

  • 1 onion, medium small finely diced

  • 1 chorizo sausage (100 -125g), sliced into rounds

  • 1 cup frozen peas

  • 1 litre chicken or vegetable stock

  • 6 tbs Parmesan cheese, grated, 1/2 mixed in, 1/2 sprinkled on top

  • salt and pepper to taste

For the stock homemade chicken stock is best but when not available (which is most times) use stock cubes as per packet instructions or a combination. Bring to the simmer & keep going on a back burner.

Defrost the peas.

Fry chorizo in oil & butter, remove from pan & set aside.

In same pan fry onion till tender.

Add rice and fry slowly, stirring all the while to coat rice in oil.

Add stock one ladle at a time, stirring continuously until the stock is almost completely absorbed before adding next ladle. Continue adding stock and stirring until all but one ladle remains (approximately 25 minutes).

Stir in chorizo, peas & 3 spoons of parmesan with the last cup of stock.

Let rest for 3 minutes & sprinkle over last 3 spoons parmesan. Best served straight away.


Bon appetit

Randolph.