200 g Risotto rice, washed 1 tbsp. finely chopped shallots 1 clove of garlic, finely chopped 3 tbsp. olives, quartered 100 ml white wine 500 ml vegetable stock 50 g Parmesan, grated Mallorcan olive oil Salt Pepper 100 g chorizo, sliced 100 g white bread, diced 100 g chopped herbs (flat leaf parsley, basil, chives, chervil and lovage)

Heat Mallorcan olive oil in a wide saucepan, then add the shallots and the garlic and gently cook for about 5 minutes until beginning to soften. Stir in the rice and heat through for a minute until shiny and opaque, season. Pour in the wine and boil for 1 minute to allow the alcohol to evaporate, stirring constantly. Turn down the heat to medium heat and begin to add the stock a ladleful at a time allowing the liquid to be absorbed into the rice before adding more. Finally, add the olives and the grated Parmesan. When the rice feels soft and fluffy and the texture is creamy but each grain is still firm to the bite in the centre the risotto is ready. Heat Mallorcan olive oil in a pan and stir-fry chorizos and bread dices until golden brown. Let the mixture cool down a little, and then add the chopped herbs.

Place risotto on a plate, add some chorizo & bread salad and sprinkle with Mallorcan olive oil.