Chorizo ​​risotto

Ingredients for 4 servings:

• 200g chorizo
• 1 tsp, heaped tomato paste
• 1 onion(s)
• 4 cups risotto rice
• 1 liter vegetable broth approx., more if needed
• 1 handful of Parmesan, freshly grated
• 1 piece(s) butter
• 1 cup white wine (preferably Riesling, because of the acidity)
• 1 tsp thyme, fresh or dried
• 1 tsp oregano

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and finely chop the onion. Skin the chorizo ​​and cut into small cubes or slices. Sauté both in a little olive oil and add the tomato paste. Then sprinkle in the risotto rice, heat briefly, and deglaze with the wine. Heat the stock, adding just enough to keep the rice “floating.” When the rice is cooked, the risotto will become slightly “sloppy” and soft. Then add the herbs, such as thyme and oregano (or basil). Finally, stir in a generous knob of butter and the Parmesan cheese. Arrange on plates and serve immediately.