Chorizo and Saffron Risotto

Steps

1. Heat stock, water and saffron in a small pot on medium heat, until warmed. Turn off heat and set aside.
2. While saffron stock warms, heat a drizzle of oil in a large pot or pan (with a lid) on medium-high heat. Cut leek in half lengthways and thinly slice. Add butter and leek to pot/pan with oil and cook for about 1 minute, until leek has softened. Add rice and salt and cook for 1 minute, stirring constantly.
3. Add warmed saffron stock to rice and stir well. Reduce heat to low-medium, cover and gently simmer for 18–20 minutes, stirring occasionally, until rice is tender and liquid has been absorbed. Remove core and seeds from capsicum (if using) and thinly slice. Set aside.
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook chorizo for 2 minutes, breaking up with a wooden spoon, until nearly cooked through. Add capsicum (if using) and cook for 2 minutes until just tender. Remove from heat and set aside in the pan, covered with foil, to keep warm.
5. Stir spinach, sour cream, cooked chorizo and capsicum (if using) and any oil from chorizo through risotto. Season with salt and pepper and stir through lemon juice.
6. divide chorizo and saffron risotto between bowls. Serve lemon wedges on the side, to squeeze over just before eating.