INGREDIENTS
80 g
Chorizo, higher-welfare
1/2
bunch Flat-leaf parsley, fresh
1 clove
Garlic
2
Shallots
750 milliliters
organic chicken or vegetable stock
300 g
Risotto rice
1
Olive oil
50 g
Parmesan cheese plus extra to serve
200 milliliters
Red wine
1
X 400 g tin of quality plum tomatoes