Jamie Magazine
By Kate McCullough
Recipe From
Jamie Magazine
By Kate McCullough
olive oil
2 shallots
1 clove of garlic
80g higher-welfare chorizo
½ a bunch of fresh flat leaf parsley (15g)
750ml–1 litre organic chicken or vegetable stock
1 x 400g tin of quality plum tomatoes
300g risotto rice
200ml red wine
50g Parmesan cheese, plus extra to serve
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