Prep 35 mins
Cook 0 mins
Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).
- 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
- In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
- 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.
- 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.
- 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.
- Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.