directions

1 Heat two tablespoons of olive oil in a large pan over a medium-high heat. Add the shallots and chorizo and cook for 3-4 minutes or until the chorizo is lightly golden and crisp. Add the garlic and cook for one minute longer.
2 Combine the stock with the tinned tomatoes in a saucepan and bring to a boil over a high heat.
3 Add the rice to the chorizo mixture and turn the heat to high. Cook for 1-2 minutes, stirring to coat the grains of rice.
4 Add the red wine and cook for 3-4 minutes, stirring constantly, until almost of the wine has evaporated.
5 One ladleful at a time, add the hot stock mixture, stirring constantly after each addition until almost all of the liquid has been fully absorbed before adding the next ladleful. When ready, the rice should be tender but still retain a little bite.
6 Add the butter and Parmesan and beat vigorously for 1-2 minutes until the rice is glossy. Season to taste, then serve topped with a little extra Parmesan and the chopped parsley.