Black rice with chorizo
- 200 g black rice
- 1 white onion
- 10 cl of white wine
- 1 litre of chicken stock
- 30 g butter
- 6 portions of The Laughing Cow - salt and cayenne pepper
- 80 g diced chorizo
- 6 strips of chorizo
1 Sweat the chopped onion and chorizo in olive oil. Add the black rice and pour in the white wine. Season with salt and a pinch of chilli.
2 After reduction, pour in the stock little by little.
3 Cook for at least 30 minutes at a simmer, stirring regularly.
4 At the end of the cooking time, add the butter and The Laughing Cow.
Check the seasoning and arrange in a soup plate with a slice of chorizo. Finish with a drizzle of olive oil.