Maddie’s Kitchen
Angullong ‘Fossil Hill’ Shiraz Viognier Risotto
Olive oil
2 spring onions
1 clove of garlic
80g chorizo
1/2 bunch of flat leaf parsley
750-1000ml chicken stock
1x400g tin of diced tomatoes
300g Arborio rice
200ml Angullong ‘Fossil Hill’ Shiraz Viognier
50g baby spinach
50g Parmesan cheese
Salt and pepper
Peel and finely chop the spring onions & garlic. Finely dice the chorizo, then pick & finely chop the parsley leaves, finely chopping the stalks.
Drizzle 2 tablespoons of olive oil into a wide, shallow pan.
Add the parsley stalks, spring onion, garlic and chorizo to the heated oil & cook over a medium-high heat for about 5 minutes, or until the spring onion is softened & the chorizo is beginning to crisp.
In another pan, heat the stock with the tinned tomatoes.
Add the rice to the spring onion mixture & stir to coat the grains.
Cook over a high heat for 1 to 2 minutes, or until the grains have cracked & are slightly translucent at the tips, then pour in the Angullong ‘Fossil Hill’ Shiraz Viognier.
Stir well & cook until most of the wine has evaporated. Add the hot stock & tomato mixture, 1 cup at a time, stirring well with each addition & only adding more when the previous cup is almost fully absorbed. (You may not need all of the mixture, or you may need to top it up with a little water.)
The rice should be tender with a little bite in the middle (approximately 16-18 minuntes). Once cooked, add one last ladle of liquid.
Finely grate the Parmesan, adding to the pan with spinach, pepper & salt. Stir well, take off heat & cover. Leave for 5 min or so before stirring again, tasting & adjusting the seasoning, if necessary.
Serve topped with extra grated Parmesan & the chopped parsley leaves.
