Main courses

Recipe

1. Heat the olive oil in a large pan over medium heat. Add the chorizo and cook for 2 to 3 minutes, until it releases its fat and starts to brown.
2. Add the onion and sauté for 4 to 5 minutes, until soft and translucent. Add the garlic and continue cooking for 1 minute, until fragrant.
3. Add the rice, oregano sprigs, bay leaf and Espelette pepper. Stir well to coat the rice with the chorizo fat, then cook for about 1 minute.
4. Pour in the white wine and let it reduce until almost completely absorbed.
5. Add the hot stock, one ladle at a time, stirring regularly. Wait until the liquid is absorbed before adding the next ladle. Continue cooking for 18 to 20 minutes, until the rice is tender but still slightly firm in the center.
6. Whisk the EKABE fresh whipping cream until soft peaks form. Gently fold it into the risotto and cook for a further 2 minutes, until smooth and glossy. Season with salt and pepper to taste.
7. Remove the bay leaf, spoon the risotto onto plates and sprinkle with finely chopped parsley. Serve immediately.