Cocido Broth Risotto

I'm sure I'm not the only one who, when making a cocido, tends to add a few extra ingredients to get more broth, which we then freeze. That way we can rustle up a tasty cocido soup simply by defrosting the broth, with no need to buy it in packets.

Risotto ingredients (serves 4):

• 1 litre of cocido broth
• 300 g of Bomba rice
• 1 spring onion
• Olive oil
• 100 g of grated Parmesan cheese
• Salt

Get the ingredientsYour Spanish Shop

Round rice La Fallera 1 Kg.€3.44BuyCooked broth Gallina Blanca 1 l.€3.94Buy

How to make cocido broth risotto:

1. Heat the cocido broth in a saucepan. If you don't have any cocido broth to hand, you can use ready-made cartons instead.
2. In a frying pan or pot (where you'll make the risotto), heat two or three tablespoons of olive oil. Once it starts to smoke, gently sauté the finely chopped spring onion.
3. Add the Bomba rice and stir it a few times with a spoon or another utensil.
4. When the rice starts to change colour, pour in a couple of ladles of cocido broth. Stir so that all the ingredients blend together well.
5. Stirring now and then, once the broth has almost evaporated, add another two ladles, stirring occasionally so that the starch released by the rice "thickens" the cocido broth.
6. Keep repeating the previous steps until you run out of cocido broth.
7. When you add the last ladles of broth, stir in the grated Parmesan cheese as well.
8. Stir for another two or three minutes so the cheese melts nicely into the risotto. Once the risotto has a creamy, glossy texture, serve it onto plates.
9. Finish with a little grated Parmesan sprinkled on top.

Serve immediately and enjoy this risotto.

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