fullIt was really really good. I'm definitely going to cook it again when I get my tastebuds back.
ETA: The recipe!
Serves 3-4.
300g risotto rice (I used Tesco's carnaroli)
1 185g tin tuna chunks in brine (I used Prince's)
5 large cloves garlic
2 small / 4 baby leeks
1 large red capsicum
50g peperami / chorizo (I used 2 Peperami Hot sticks)
1 large handful peeled prawns (frozen and defrosted are fine)
3 Knorr chicken stock cubes
50g butter
1l boiling water
(Optional: freshly grated Parmesan cheese to serve)
Peel, clean and chop the vegetables into thin slices. Dissolve the stock cubes in the boiling water. Slice the peperami or chorizo fairly finely.
Put half the butter into a big saucepan and melt gently. Add the rice and fry gently for two minutes, stirring all the time to make sure all the grains are coated in the butter. Add the vegetables and sausage, and fry gently for two minutes. Add a little of the stock and stir thoroughly so that no rice sticks to the pan. Keep adding a little of the stock at a time as the rice absorbs the liquid, stirring thoroughly each time.
When all the liquid has been added and mostly absorbed, which should take about 25 minutes, the rice should have just a little chewiness left to it. Add the prawns and the tuna with the brine from the tuna tin and stir in gently. Put the remainder of the butter on top of the rice, cover the pan with a lid, turn off the heat and let it rest for five minutes. Serve in bowls, and let each person add Parmesan as they like.
