This is a rib-sticker of a soup……and now the weather has turned…at last…timely. I have a very old Donna Hay magazine from 2008 that had pages of these soups that I’ll be sharing over the next few months.
2 tablesoons olive oil
1 onion, chopped
1 leek, trimmed and sliced
2 cloves garlic, sliced
1 ( 150g) Chorizo sausage, sliced
1 cup (220g) medium grain rice
1 cup (250ml) white wine
1.5 litres chicken stock
1 x 400 can tomatoes, chopped
sea salt and cracked black pepper
1 cup chervil leaves
2 x 125g buffalo mozzarella, torn
Heat oil in a large saucepan over medium heat. Add onio, leek, garlic and Chorizo and cook for -8 minutes or until browned.
Add rice and cook stirring, for 2 minuteReduce the heat to low , add wine and 1 cup (250ml) stock and cook, stirring, for 1-2 minutes. Add the remaining stock and tomatoes, increase heat to high and simmer for 20 minutes.
Stirthrough salt and pepper and top with chervil leaves and mozzarella to serve. Serves 4.
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