Chorizo Risotto

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups vegetable stock, preferably homemade
  • 34
    cup yellow onion, finely diced
  • 2
    garlic cloves, minced
  • 12
    lb spanish chorizo, diced and cured
  • 14
    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
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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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