Chorizo Risotto
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 946.36 ml vegetable stock, preferably homemade
- 59.14 ml extra virgin olive oil
- 177.44 ml yellow onion, finely diced
- 2 garlic cloves, minced
- 236.59 ml arborio rice
- 236.59 ml dry white wine
- 226.79 g spanish chorizo, diced and cured
- 59.14 ml scallion, thinly sliced plus more for garnish (white and light-green parts only)
- 44.37 ml pasilla chiles, thinly sliced and seeded (or other mild dried chile)
- 236.59 ml parmesan cheese, finely grated plus more (to garnish)
- salt & freshly ground black pepper
directions
- 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.
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