chorizo sausages, thinly sliced...I used five
one chicken breast (this is optional, I did not use)
1/2 cup risotto rice per person
1 large glass of white wine (for the risotto) and 1 glass for you :)
1 zucchini sliced thinly
salt and pepper to taste
baby tomatoes (or I used normal tomatoes and diced them)
Good quality chicken stock
One red onion, finely chopped
2 cloves of garlic, sliced
Here is the good bit.....sorry but there are no pictures as when I took them I didn't realise that some little terror had taken out my memory card without my knowledge! :)
Heat the oven to 180 deg. wash tomatoes and put in roasting dish, cover with cracked salt and pepper to taste and splash a good serving of olive oil over the top. add a tablespoon of balsamic vinegar and put in oven for 20mins (time may vary) til roasted.
While thats cooking away, put a good amount of olive oil in a pan and saute your garlic and red onion for five minutes, add your chorizo and cook for a further five mins til cooked. Add your rice, making sure to stir and not burn it (you should have enough oil for this to not happen). Fry at medium temperature for a couple of minutes. Add your wine and have a sip of yours :). simmer the wine for a few minutes.
Add the stock, a small amount at a time, keeping the ingredients just below the stock. you will need to cook the rice for about 20 minutes. After ten minutes add the sliced zucchini.
Take your tomatoes out of the oven and put to the side. Have another sip (or glass) of wine :).
when your rice is cooked leave it to rest for a few minutes. Add a knob of butter and pour in the roasted tomatoes with all the devine balsamic juices from the dish. Add grated parmesan and stir. Cover and rest for five minutes.
Serve into bowls and eat with crusty bread and salad.
note: to get my effect put into a ramekin and press down. Then turn upside down onto the bowl.