Oven-Baked Spicy Sausage Risotto

Ingredients

• 4 cups chicken stock
• 1 cup white wine
• 1 pinch saffron thread
• 30 g butter
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 chorizo sausage, cut into thick slices
• 1 red pepper
• 1 green pepper
• 2 cups arborio rice
• 2 tomatoes
• cracked black pepper
• 1/2 cup finely grated parmesan cheese
• sea salt
• 1/4 cup freshly chopped parsley
• parmesan cheese, shavings. to serve

Directions

1. 1

   Preheat oven to 160 degrees celsius.

2. 2

   Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.

3. 3

   Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.

4. 4

   Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.

5. 5

   Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.

6. 6

   Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.

7. 7

   Stir the parsley through the risotto, season with sea salt and cracked pepper.

8. 8

   Serve with parmesan shavings.