Oil in pan on medium. Add coriander stalks, shallot, garlic and chorizo / fake bacon and fry for 5 mins to soften shallot and start to crisp chorizo.

While it's cooking, heat stock with tinned tomatoes in a pan.

Add rice to fried mix and stir to coat grains. 1-2 mins. Then add red wine to rice mix. Stir and cook to nearly all gone, then add stock/tomato mix one ladle at a time, waiting for it to absorb before adding more. 20 mins or less.

When rice is al dente, add last ladle of juice. Add grated Parmesan and season. Take off heat and cover. Leave for 5 minutes. Serve topped with cheese and coriander.