Chorizo & Pearl Barley Risotto with Mozzarella and Crispy Rosemary

Steps

1. Start risotto Bring 6 cups (1.5 litres) of water to the boil in a medium pot. Add chorizo spice and first measure of salt to pot of boiling water and remove from heat. Finely dice onion and white and pale green part of leek. Heat olive oil in a large pot on medium heat. Add rosemary leaves and cook for about 30 seconds, until crispy. Transfer rosemary and oil to a small heat-proof bowl and set aside.
2. Cook chorizo Return pot to medium-high heat with a drizzle of oil. Cook chorizo for about 3 minutes, breaking it up as it cooks, until browned. Transfer to a heat-proof bowl, covered to keep warm, and set aside.
3. Return pan to heat with a little more oil. Cook onion, leek, garlic and second measure of salt for 2-3 minutes, until soft. Add barley and stir. Add wine/stock and cook for about 2 minutes, until almost evaporated. Add tomatoes and 3 cups of spiced water and bring to a simmer.
4. Cook for about 15 minutes, stirring often, until almost absorbed. Add another 1½ cups of spiced water and cook a further 15 minutes, stirring often, until barley is tender and liquid is absorbed. While risotto cooks, grate courgette and set aside.
5. Prep mozzarella When risotto is cooked, remove from heat and add cream, courgette and half the chorizo. Stir well and season to taste. Roughly tear mozzarella into 2cm pieces. Season and set aside.
6. To serve Divide chorizo and pearl barley risotto between bowls. Sprinkle over remaining chorizo and chunks of mozzarella. Top with rocket and drizzle with fried rosemary oil and leaves.