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    You are in: Home / Recipes / Chorizo Risotto Recipe
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    Chorizo Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    marycamille's Note:

    Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups vegetable stock, preferably homemade
    • 1/4 cup extra virgin olive oil
    • 3/4 cup yellow onion, finely diced
    • 2 garlic cloves, minced
    • 1 cup arborio rice
    • 1 cup dry white wine
    • 1/2 lb spanish chorizo, diced and cured
    • 1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
    • 3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
    • 1 cup parmesan cheese, finely grated plus more (to garnish)
    • salt & freshly ground black pepper

    Directions:

    1. 1
      In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
    2. 2
      In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
    3. 3
      Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
    4. 4
      Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
    5. 5
      Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Chorizo Risotto

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.6
     
    Calories from Fat 281
    47%
    Total Fat 31.2 g
    48%
    Saturated Fat 10.1 g
    50%
    Cholesterol 45.6 mg
    15%
    Sodium 719.8 mg
    29%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 2.2 g
    8%
    Protein 19.9 g
    39%

    The following items or measurements are not included:

    vegetable stock

    pasilla chiles

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