Chorizo And Tomato Risotto Food

CHORIZO AND TOMATO RISOTTO

Steps:

• Heat the oil in a large frying pan/skillet
• Add the chorizo and cook till crisp and oil is all released
• Lower the heat and add the rice and stir well so all rice is coated in oil
• Add the tomatoes
• Mix the wine with the hot stock
• Start adding the stock a ladle full at a time and stir, once the liquid is absorbed keep adding more and stirring till it is all added to the rice
• Add the parsley and stir through the parmesan just before it is ready. It should flow back into place if you drag a wooded spoon through the pan and rice should still have a little bite to it
• season to taste and serve with more grated parmesan on top

CHORIZO & TOMATO RISOTTO

Steps:

• Place chicken broth and tomato paste into a medium saucepan. Stir and warm over medium heat. Once warmed, reduce heat to low and keep warm on stovetop. Remove frozen peas from freezer and set aside.
• Place olive oil into a separate large saute pan with about 2" high sides with heat set to medium. When oil is warm, add chorizo and saute for 2-3 minutes until it releases its reddish oil and looks slightly darker.
• Add onion and continue sauteing until softened, about 2 minutes. Add garlic and stir for 30 seconds.
• Add in rice and stir to combine. Cook for 1-2 minutes.
• Add white wine and cook until almost evaporated, about 1-2 minutes.
• Using a ladle, begin adding broth one full ladle at a time. Cook uncovered until almost all broth is absorbed before adding the next ladleful. Stir occasionally. Continue adding broth/tomato mixture in this manner until rice is creamy and has softened, but still has a "bite" to it (al dente). This part should take 15-20 minutes. You may or not not use all of the broth. If you need a little extra liquid at the end, you may use a little warm water.
• Add peas and stir gently. Add grated Parmesan and fold until just melted. Add butter and black pepper and stir gently. Serve immediately and garnish with additional sliced chorizo and sliced grape or cherry tomatoes, if desired.

TOMATO & CHORIZO RISOTTO

Steps:

• Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
• Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

CHORIZO & TOMATO RISOTTO

Steps:

• 1. Heat the oil in a frying pan and fry the sausages for 5 minutes to brown, remove and set aside. 2. Add the onion and peppers to the pan and fry for 4-5 minutes, stirring occasionally. Slice the sausages. Stir the rice into the pan and then add the wine and cook until absorbed. 3. Add the tomatoes, sliced sausages, a little stock and cover. Cook gently for 25 minutes, gradually adding more stock until the rice is tender, the sausages are cooked through (with no pink meat) and the liquid has mostly been absorbed. Season and add the basil to serve.