Chouriço and Courgette Risotto

The key to a good risotto is STARCH. That´s why we want risotto, we want it because the varieties used to make risotto (the most important ones being arborio, vialone nano, and carnaroli) have a high content of starch filled of that creamymoist producing thing called amylopectin, and low on the other side of starch (of which most of the other rices are filled with): amylose. And to release this beautiful glucose polymer (Yes, I know...) you need slow cooking, gentle stirring, and slowly added stock. That´s it.

Start by roasting the courgettes. While these are being done, sautée the onions with olive oil in moderate heat until just translucent, add the tomato paste and mix well for 1 minute to take off the tartness of the paste. Add the rice (without washing it! I use the arborio variety because it´s the only one available in Madeira, but I much prefer carnaroli for meat based risottos... and it´s much easier to work...) and let it be coated in the oil and tomato paste for 2 minutes, stirring constantly. You might need to add some more olive oil during the process. Add the tomato and red wine vinegar, cook 1 minute,then start adding the stock, bit by bit, until the rice is cooked and has absorved enough liquid (arborio is tricky and very easy to overcook, so keep checking for doneness). In the middle of cooking add some ground cumin and the tiniest bit of allspice. 5 minutes before the risotto is done add the chouriço, so its spices will dilute in the rice just a little, and not overpower it. Turn off the gas, add the chopped parsley, Knob of butter and the roasted courgettes, fold and let rest for 2 minutes. Serve immediately with a drizzle of olive oil and a throw of chopped parsley to finish off.
4 2

3 Handfulls of any variety of risotto (try carnaroli for this one)
50g chouriço
1 lg tomato
1/2 md onion
chopped parsley
1/3 tsp gorund cumin
1 dusted fingerprint of allspice
olive oil
red wine vinegar

chiken stock