What a pilafer!

Dutifully, I checked the rations yesterday morning to see what particular delight I might concoct.  I had half a chorizo ring, half a red pepper and a courgette.  Pasta seemed like a viable option, but I'm a little bored of that at the moment.  I remembered I had about a litre of chicken stock in the freezer:  this, of course meant RISOTTO!

Everything was proceeding as I had foreseen it (cue evil cackle).  The chorizo was duly sliced and fried to release its orangey oil.  The vegetables were prepared.  The wine was open.  I reached into the cupboard to remove my plentiful supply of arborio only to recoil in horror at its complete and utter absence.  I was stuffed.

Now, Spanish wine can have a curious affect on the workings of a man's brain.  I decided to embark on a pioneering voyage to boldly go where no risotto had gone before.  For some unknown reason I decided to try making a risotto with basmati rice.  

In its essence, the only real difference I can detect between a pilaf and a risotto is the use of wine, and the particular grain of rice.  Arborio, being a very high-starch variety yields a type of pectin that effectively creams up your risotto.  I watched aghast, during last weeks "Saturday kitchen" when a well-known and respected English chef advocated the addition of cream to his risotto.  I only have three things to say to that - No, No and No.

Chorizo, red pepper and courgette pilaf (risotto)

•    Peel and cube the chorizo.  Fry in a little oil until slightly crispy.  Remove from the oil and drain on kitchen roll.
•   Slice and dice, one onion, half a red pepper, one courgette and 3 cloves of garlic.  Add to a pan and sweat.
•   When the vegetables have softened add your basmati (arborio) rice.  Stir to mix in the oil.
•   Add a small glass of good white wine - I used an Albariño.
•   Season with lots of black pepper, but go easy on the salt as the chorizo is salty enough.
•   Bring 500ml of chicken stock to the boil.  
•   Add a ladle of stock.  Stir to mix.  
•   When the rice has absorbed the stock add another ladle.
•   Repeat until either the stock has gone or you feel the pilaf (risotto) is too wet.
•   Add the chorizo.  Check seasoning.  Serve.