1. Remove the outer skin and chop the chorizo into small discs, place in a pan drizzled with a little olive oil. Cook for about 1-2 minutes until the oil starts to turn golden, add the chopped onion and cook for a further 5 minutes until soft.
2. Add the risotto rice to the pan and cook for 1 minute, coating all the grains in the golden juices, keep stirring. Add red wine vinegar with the tomatoes, chilli powder and stir to combine.
3. Add the warmed stock to the pan in gradual stages, add more stock as the rice absorbs it. When all the stock is added cook for further 3 minutes, taste for seasoning, test the rice for bite.
Beautiful served into warmed bowls, drizzled with extra virgin olive oil and a scattering of freshly chopped parsley and a leafy green salad.