Corn and Chorizo Risotto

Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Peel and finely chop chorizo. Crush garlic. Cut corn kernels from cob, keeping cob aside for the stock.

Dissolve stock cube in 750ml (3 cups) boiling water in a medium saucepan over low heat. Add reserved corn cob and keep stock warm over low heat.

Heat olive oil in a large frypan or saucepan over medium heat. Add chorizo, leek and garlic and cook, stirring occasionally, for 7 minutes or until oil begins to render from chorizo and leek has softened.

Add corn and rice to pan and stir to coat grains.

Add warm stock to pan, one ladleful at a time, stirring continuously and allowing stock to be absorbed before adding the next ladleful. Continue cooking and stirring for 20 minutes or until all stock has been used and rice is al dente. You’re looking for the rice to be creamy but still retaining some bite. Discard cobb once stock is used.

Remove risotto from heat and add butter and parmesan. Stir until butter and cheese have melted and risotto is creamy. Season with salt and pepper to serve.