Creamy Chorizo and Kale Risotto

In a small saucepan, whisk together the chicken stock, tomato passata, and tomato paste. Bring to a gentle simmer over medium-low heat, then reduce to low to keep the liquid warm throughout the cooking process.

Heat the olive oil in a large skillet or heavy-based pot over high heat. Add the sliced chorizo and cook until it is golden brown and slightly crisp. Use a slotted spoon to remove the chorizo and set it aside in a bowl.

Ensure there is enough rendered red oil from the chorizo in the pan to sauté the aromatics. If the pan looks dry, add an additional teaspoon of olive oil.

Reduce the heat to medium. Add the finely chopped onion and garlic to the pan and cook for about 5 minutes, stirring occasionally, until they are soft and translucent.

Add the arborio rice to the pan. Stir well for 1-2 minutes to ensure every grain is coated in the flavorful oil and the edges of the rice look slightly translucent.