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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain). 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 |
Directions:
1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
2. 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.
3. 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 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the 1/4 cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
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