Serves 4: 320 g risotto rice • 2 large red bell peppers • 70 g chorizo • 30 g grated parmesan • 1 small onion •    20 g butter • 5 cl olive oil • 1.5-litre chicken stock • 10 cl dry white wine • 1 pinch of Espelette pepper • salt and pepper

Preheat the oven to 180°C (gas mark 6). Place the peppers on a baking tray lined with baking paper and drizzle with olive oil. Pop in the oven for about 25 minutes until the skin darkens and the flesh is soft, then allow them to cool. Remove the skin and seeds. Cut the flesh into strips. Blend them in a mixer with a little salt and pepper and set aside. Cut the chorizo into very fine slices. Place them on a baking tray covered with baking paper. Grill in the oven at 200°C (gas mark 6-7) for 2 to 3 minutes then leave to dry in the open air. 

Heat the butter in a large frying pan and fry the chopped onion over a medium heat for 5 minutes. Add the rice and fry until translucent. Pour in the wine, turn up the heat and allow to evaporate. Pour in 2 ladles of hot stock and stir. Leave the rice to cook for 16 to 18 minutes, adding more hot stock as you go. The rice should be soft but still firm. Pour in the red bell pepper coulis, add the Espelette pepper, mix together and add the grated parmesan. Stir again, cover and leave to rest for 1-2 minutes. Transfer the risotto into shallow bowls, garnish with the chorizo chips and serve.