Cooking risotto gives a so smooth and creamy result that I love. It is always easy to find ideas to transform it into a single dish, handy when you are tired of scratching your head to put your menu together! Moreover, it’s the perfect dish to bring at work for a lunch.
This version has more Spanish notes than Italian but no matter: vary the vegetables, use chicken instead of chorizo, shrimp broth… choose what you like and fire up your risotto.
Only requirement, stay close throughout the cooking time for mixing and monitoring, it is worth it!
Ingredients: Chorizo Risotto Recipe
- 1 1/4 Cups (250 g) round rice
- 1 red pepper
- 2 onions
- 8 White mushrooms
- 2 pts (1 liter) of chicken broth (made with your chicken leftovers or 2 cube stocks)
- 20 slices of chorizo
- 3 cloves of garlic
- 1 / 2 teaspoon paprika
- 1 / 2 teaspoon turmeric
- 1 bay leaf
- Black pepper
- A pinch of savory
- 2 tablespoons olive oil
Cooking instructions: Chorizo Risotto Recipe
Heat the olive oil in a nonstick skillet and sauté the onion with diced peppers and 4 mushrooms. After 5 minutes, add the sliced chorizo and minced garlic and continue cooking for 5 minutes. Pour the rice and stir well to coat all the grains.
Add a ladle of chicken stock and let the rice absorb it before adding a second and then the rest of the broth and bay leaf. Cook over low heat and stir regularly until there is no liquid anymore.
Sprinkle the risotto with spices: paprika, turmeric, Black pepper, a pinch of savory. These create a sunny Spanish perfume in this risotto that has really nothing Italian anymore!
Stir and serve immediately.