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Add first-pass at chorizo risotto recipe
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<!DOCTYPE html> | ||
<html lang="en"> | ||
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<script src="https://code.jquery.com/jquery-1.10.2.js"></script> | ||
<script> | ||
$(function () { | ||
$("#footer").load("../../../includes/footer.html"); | ||
$("#header").load("../../../includes/recipe-header.html"); | ||
$("#navbar").load("navbar-rice.html"); | ||
}); | ||
</script> | ||
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<head> | ||
<title>Tomato and chorizo risotto</title> | ||
<meta charset="utf-8"> | ||
<link rel="apple-touch-icon" sizes="180x180" href="../../../favicon_io/apple-touch-icon.png"> | ||
<link rel="icon" type="image/png" sizes="32x32" href="../../../favicon_io/favicon-32x32.png"> | ||
<link rel="icon" type="image/png" sizes="16x16" href="../../../favicon_io/favicon-16x16.png"> | ||
<link rel="manifest" href="../../../favicon_io/site.webmanifest"> | ||
<div id="header"></div> | ||
<link rel="stylesheet" href="../../../main.css"> | ||
</head> | ||
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<body> | ||
<div id="navbar"></div> | ||
<div class="jumbotron text-center bg-light"> | ||
<h1>Tomato and chorizo risotto</h1> | ||
<p>Winter staple.</p> | ||
</div> | ||
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<div class="container"> | ||
<div class="row"> | ||
<div class="col-sm-6"> | ||
<img class="img-fluid rounded" style="float:center" src="../../../images/placeholder.jpg" alt="risotto"> | ||
</div> | ||
<div class="col-sm-6"> | ||
<h3>Ingredients</h3> | ||
<ul> | ||
<li>500g arborio rice</li> | ||
<li>2 onions</li> | ||
<li>3 garlic cloves</li> | ||
<li>80g chorizo, chopped</li> | ||
<li>1 tin chopped tomatoes</li> | ||
<li>750ml vegetable stock</li> | ||
<li>Handful of chopped parsley</li> | ||
<li>1 glass red wine</li> | ||
<li>Parmigiano</li> | ||
<li>½ tsp black pepper</li> | ||
</ul> | ||
<ol> | ||
<li>Dice the onion and crush the garlic before frying them in some olive oil.</li> | ||
<li>Add the chorizo and let it crisp slightly, before adding in the red wine.</li> | ||
<li>Pour in the rice and let it "crack" for about 5 minutes, stirring to avoid it sticking too much | ||
to the bottom.</li> | ||
<li>Slowly add the vegetable stock and continue stirring.</li> | ||
<li>Once the stock has begun to be absorbed, add in the tin of tomatoes. | ||
The chopped parsley and black pepper can go in now too. | ||
</li> | ||
<li>Cover the pot while it cooks for about 20 minutes. | ||
You shouldn't need to add too much salt, as the stock seasons things well (as does the upcoming | ||
parmigiano). | ||
</li> | ||
<li>Add in the parmigiano and crack some fresh black pepper over each portion when serving.</li> | ||
</ol> | ||
<p> | ||
Serves 5. | ||
</p> | ||
<p> | ||
<i>Inspired by <a | ||
href="https://www.jamieoliver.com/recipes/pork-recipes/tomato-red-wine-chorizo-risotto/">this | ||
recipe.</a></i> | ||
</p> | ||
</div> | ||
</div> | ||
</div> | ||
</body> | ||
<div id="footer"></div> | ||
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</html> |
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