Chorizo Tomato Risotto Food

CHORIZO RISOTTO

Chorizo Risotto image

Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).

Provided by marycamille

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cups vegetable stock, preferably homemade
1/4 cup extra virgin olive oil
3/4 cup yellow onion, finely diced
2 garlic cloves, minced
1 cup arborio rice
1 cup dry white wine
1/2 lb spanish chorizo, diced and cured
1/4 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

Steps:

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.

Nutrition Facts : Calories 592.6, Fat 31.2, SaturatedFat 10.1, Cholesterol 45.6, Sodium 719.9, Carbohydrate 46.4, Fiber 2.1, Sugar 2.2, Protein 19.9

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