- Step 1
Method: Preheat the oven to 250C (230C fan forced).
- Step 2
Heat a large nonstick sauté pan over medium-high heat. Add the chorizo and 2 tablespoons of the oil and sauté for about 3 minutes, or until golden and crisp. Using a slotted spoon, transfer the chorizo to a plate.
- Step 3
Spoon off all but 1 tablespoon of the oil in the pan. Return the pan to medium heat. Add the shallots and garlic, and sauté for about 2 minutes, or until the shallots are tender but do not brown. Add the rice, sprinkle with salt, and sauté for about 1 minute, or until the rice is lightly toasted. Stir in the wine and cook for about 3 minutes, or until it is absorbed. Add 3/4 cup of the hot stock and cook, stirring constantly, until absorbed. Continue adding the hot stock, 3/4 cup at a time, and cooking for about 20 minutes total, or until the rice is al dente (the center of each grain of rice should be slightly firm).
- Step 4
Meanwhile, on a baking tray, toss the broccoli with the remaining 2 tablespoons oil to coat, and season with salt and pepper. Roast for about 12 minutes, or until the broccoli is crisp-tender and beginning to caramelise. Thinly slice the stems of about half of the roasted broccoli and fold the florets and sliced stems into the finished risotto.
- Step 5
Remove the risotto from the heat. Stir in the butter, and then fold in 3/4 cup of the cheese. Season the risotto to taste with salt and pepper. Divide the risotto among four warm serving bowls. Garnish with the remaining whole roasted broccoli, tasty cheese, and crispy chorizo and serve immediately.
Make-Ahead: This risotto is best served as soon as it is made.