Chorizo and saffron risotto

1. Start by placing vegetable stock in a saucepan over low heat bringing to a simmer and not allowing it boil

2. Place oil in a deep pan over a high heat and fry the onions and celery for about a minute until it’s soft but not too coloured

3. Now place rice in the pan and fry for a further minute to allow the rice to absorb the flavour

4. Add the saffron and white wine and fry for a minute so that the rice sucks up the alcohol and gets a yellowish colour

5. Season with salt and pepper and sir in a ladle of stock to the pan, stir around the rice and leave for the rice to absorb

6. Repeat the process until the entire stock has been absorbed

7. While this is going on put a pan on a medium to high heat and fry the chorizo for 5- 6 minutes or until both the sausage and oil changes colour then turn off the heat

8. Once the process of the rice absorbing the stock is done turn off the heat , season again, add the chorizo and some of the cooking oil, grate a good amount of pecorino and add as well to your particular taste, and finally add the knob of butter

9. Mix in well and place a lid on top and allow to cook on the residual heat for a minute

10. Serve immediately