CHORIZO RISOTTO
Today we would like to show you how to make a recipe that is delicious: a rice risotto with chorizo IGP from La Rioja. Risotto is one of the most internationally known and appreciated Italian dishes. In Italy risotto is usually served as a first course, as an alternative to pasta or spoon dishes, but there is no problem if you want to prepare it as a unique dish for your family.
We wanted to give it a distinctly Spanish touch with chorizo. And what better than to use a product with such excellent characteristics as the IGP Chorizo Riojano?
COOKING TIME: 30 minutes
DIFFICULTY: Easy
PORTIONS: 4 persons
INGREDIENTS:
250 g carnaroli rice
1 spring onion
1 small zucchini
1 carrot
100 g chorizo sausage in half moons
1 bunch of fresh thyme
50 ml white wine
500 ml chicken stock
Butter
Grated cheese
ELABORATION:
- Cut the chorizo into half moons.
- Sauté the spring onion, zucchini and carrot in a pan with extra virgin olive oil.
- When they are poached, add the chorizo and thyme and stir a couple of times.
- Add the rice and cook for a few seconds.
- Add the white wine and allow a few minutes for the alcohol to evaporate.
- Add the broth and stir constantly throughout the cooking. Add broth as it evaporates until the rice is ready.
- At the last moment add butter and grated cheese, mix and serve.
We're sure you're going to love this new way of eating chorizo!
