If you're bored of always eating the same thing, take a look at this recipe. This chorizo risotto incorporates the usual ingredients, but cooked like never before. The best Riojan chorizo sausage will add a touch of flavor to this different version of the traditional risotto, much tastier and with an unbeatable texture.
Risotto comes from traditional Italian cuisine and differs from other rice dishes in the way it is prepared. In this case, the chicken broth is gradually added to the rice along with other elements. Little by little, with patience so that the broth is absorbed properly as the rice is being made and stirring from time to time to extract the starch.
The result is a creamy dish, in which the chorizo adds the differential touch.
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.
Ingredients
Directions
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.
