Seafood Medley Risotto

For about a week now, a sad, lonely Chorizo sausage has sat in our fridge, doing nothing but take up valuable space. Well I thought 'tonight's the night.' The Chorizo's destiny to reach the table has finally been realised!

It's pouring with rain outside, and summer is well and truly over. So, I thought I'd bring a touch of sunshine into the kitchen in the form of a Seafood Medley Risotto (featuring the aforementioned Chorizo!).

Seafood Medley Risotto
100g Sliced Chorizo
200g Cooked, mixed seafood
1 Onion, finely chopped
1 Clove of Garlic, crushed
1 Red Pepper, chopped
A few strands of Saffron infused in 750ml hot Chicken stock
225g Risotto Rice
The juice and zest of a Lemon
A pinch of Cayenne Pepper
A good splash of White Wine
2-3 Spring Onions, sliced
Salt and pepper to taste

1. Dry fry the Chorizo on a medium heat to release the oils and slightly brown the meat. Carefully remove from the pan with a slotted spoon.
2. Add the Onion, Spring Onion, Garlic and Pepper to the pan, cook till golden.
3. Next add the Rice, stirring for about a minute, until the Rice is coated in the oil.
4. Add the Chorizo, Lemon juice & zest, Cayenne Pepper and White Wine.
5. Begin adding the stock, a little at a time until the Rice absorbs it.
6. Keep adding more stock until the Rice is al dente.
7. Now it's time to add the seafood, as this is already cooked, it simply needs warming through.
8. Season to taste, adding more chopped Spring Onion as a garnish if desired.

Serves 4