Recipe by Dr. Jenny
DH and I loved this recipe from the Williams-Sonoma website. We thought it to be really rich (not low cal) and delicious. The only modification that I made was to use soy chorizo from Trader Joes, which worked out great. This recipe uses Bomba rice (arborio) vs pasta, FYI. We made the whole dish in the Dutch oven and transferred the Dutch oven to the oven so as not to dirty another pan. Prep time includes resting time.
Top Review by KateL
Although this was edible, the cost of the premium ingredients demanded that this recipe be excellent. Instead, the Spanish chorizo was lost in a sea of goat cheese (and I had tasted the goat cheese prior to cooking and had enjoyed it). The Manchego cheese held its own as a crisp topping. Bomba rice is incredibly expensive, yet I wish I had used Uncle Ben's; it would have had the same effect. Michael Voltaggio has committed a "culinary crime", that of making premium ingredients seem ordinary or even disappointing. My previous successes with Spanish chorizo and Manchego cheese had made me jump at this recipe; but in my opinion no self-respecting Spanish chef would bastardize his ingredients this way. If this had been served on Top Chef, his brother would have won. Made for Rookie Recipe Tag.
- 1⁄4 cup olive oil
- 3⁄4 cup yellow onion, diced
- 2 garlic cloves, minced
- 2 cups spanish chorizo, diced
- 1 1⁄2 cups bomba rice
- 1 pinch saffron
- 1 bay leaf
- 1⁄2 cup dry sherry, preferably Manzanilla
- 4 cups water
- 1 cup heavy cream
- 2 cups soft spanish goat cheese, coarsely grated
- kosher salt, to taste
- 1 1⁄2 cups manchego cheese, grated
- 2 tablespoons fresh chives, chopped
Directions See How It's Made
- Preheat a broiler.
- In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
- Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
- Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
- Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
- Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
- Fold in the goat cheese and season with salt.
- Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
- Broil until the cheese is golden brown, about 8 minutes.
- Let rest for 5-10 minutes. Garnish with chives.