Chorizo Risotto

With crispy chorizo, peas and Manchego cheese, this chorizo risotto combines the flavors of Italy and Spain in one comforting dish.

Course Main Course

Cuisine Italian

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 412kcal

Heat butter and olive oil in large saucepan over medium heat. Add the chorizo and shallots, cooking for 5 minutes. Toss in the garlic and cook for an additional minute. Add rice and tomato paste and stir to coat, cooking for another minute.
Deglaze the pan with the red wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
Once the rice is tender, add the peas and cheese. Taste and if needed add salt and pepper. Serve with some cheese on top.

- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.

- Use quality dry red wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.

- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.

- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.

- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.

- Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.

- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.

- Wait until rice is finished cooking before stirring in the rest of the ingredients.