Gandules Sofrito Risotto with Chorizo and Parmesan (Puerto Rican × Italian)

Method

1. Pour the stock into a 1 L pot and keep it hot over low heat the whole time you make the risotto; cold stock makes the rice cook unevenly.

   Add in this stepChicken stock 550 ml

   low heat

2. Heat the olive oil in a wide 24 cm pan over medium heat, add the chorizo sliced 0.5 cm thick and fry for 3 min, until it releases its red oil.

   Add in this stepExtra-virgin olive oil 1½ tbspSpanish-style chorizo, skinned 60 g

   medium heat

3. Add the finely chopped onion, pepper and garlic, sprinkle in the annatto and cumin and cook for 4 min, until the vegetables are soft and translucent.

   Add in this stepOnion 70 gRed bell pepper 50 gGarlic cloves 1Ground annatto (or paprika) ½ tspGround cumin ¼ tsp

4. Add the rice and toast it over medium-high heat for 2 min, stirring, until the edges of the grains turn translucent. Pour in the wine and stir until the alcohol smell has gone and it is almost absorbed.

   Add in this stepRisotto rice (arborio or carnaroli) 160 gDry white wine 60 ml

   medium-high heat

5. Set the heat to medium heat and add the hot stock one ladle at a time, stirring often and adding the next ladle when the last is nearly absorbed, for 18 min in total; add the pigeon peas halfway. It's ready when the grains are tender with a tiny firm centre and the risotto spreads in a wave when you shake the pan. Leftover stock is fine.

   Add in this stepPigeon peas, drained 100 g

   medium heat

6. Turn off the heat, add the cold diced butter and Parmesan and beat hard until glossy, then taste and season with salt. Cover and leave for 1 min.

   Add in this stepCold butter 20 gParmigiano Reggiano, finely grated 30 gSalt to taste

7. Spoon onto warm plates, scatter with chopped cilantro and serve with lime wedges to squeeze over just before eating.

   Add in this stepCilantro 5 gLime ½