Chorizo Risotto Recipes

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

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:

• 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.

CHORIZO AND MUSHROOM RISOTTO RECIPE

Steps:

• Heat olive oil in a casserole on high heat.
• Add onion and salt and cook for 2 minutes.d images, links and recipe headings. Find out how..
• Add the chorizo and cook for another 2 minutes.
• When the onion becomes translucent, add the rice.
• Turn the heat down to low.
• Add the garlic and cook until the rice starts to change color.
• Turn the heat to high heat and pour in the wine.
• Leave to cook until the rice absorbs all of the wine.
• Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
• Add the Parmesan and turn the heat off. Stir and cover.
• Serve with on a bed of raw baby spinach. Top with vinaigrette and raw mushrooms.

RED WINE RISOTTO WITH CHORIZO

Steps:

• Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
• Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
• Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.