:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Msn9rfHl5Ud2ShvbFNHi/394055b0fab0ed4c0753e5ba9a57af.png "Quick & Easy Creamy Chorizo Risotto")
Quick & Easy Creamy Chorizo Risotto
This Chorizo Risotto recipe brings together the spicy tones of Spanish cuisine with a creamy, Italian-style risotto. It's a hearty, rich dish filled with flavors that can serve as a main course or as a side dish. Perfect for those who love a little spice in their meals!
Ingredients
- 1 Cup Arborio rice
- 4 cups chicken broth
- 1 Cup dry white wine
- 2 tbls olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Cup Spanish chorizo, diced
- 1 Cup Parmesan cheese, grated
- salt and pepper to taste
- 2 tbls Fresh parsley, chopped (for garnish)
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Directions
Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, sauté for about 5 minutes until they are softened but not browned.
Add the diced chorizo to the pan and fry until they start to release their oils.
Stir in the Arborio rice to the pan, making sure the grains get coated with the oil and start to look a bit transparent.
Begin adding the chicken broth one cup at a time, stirring continuously. Each time, wait until the liquid has been almost completely absorbed before adding the next measure of broth.
After the third cup of broth has been absorbed, switch to the dry white wine. Continue stirring, allowing the rice to absorb each addition of liquid.
Once all the liquid has been absorbed and the rice is tender but still retaining a slight bite, stir in the Parmesan cheese.
Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley.
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