Today’s culinary delight is chorizo risotto…
Made with white wine and chicken stock. Onion, petit pois and garlic. I’ll show you when it’s done.
56-60, M
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Oneofthestormboys · 56-60, M
Lilymoon · F
@Oneofthestormboys yeah just tell me ingredients and how long to cook also I don't have a rice cooker if you use that
Oneofthestormboys · 56-60, M
@Lilymoon No rice cooker or fancy crap like that. I use a flat bottom wok, but you could use a big saucepan instead. The rice swells up as you cook it, that’s all.
Arborio Risotto Rice - 300g
Chorizo Sausage - 125g (de-skinned)
White Wine - 1 large glass (Sauvignon Blanc is best)
I brown onion - finely chopped
2 cloves garlic - finely chopped
Chicken Stock - about 1.5 litres - can be made from 2 stock cubes)
Parmesan Cheese - finely grated/powdered.
Chunk of butter
Olive oil.
Small peas/petits pois
Salt & pepper
Chop the chorizo and put into a small saucepan with a splash of olive oil.
Melt the butter in the big saucepan on a medium heat.
Chuck in the chopped garlic and onion, and cook until transparent/tender in the melted butter.
Add the rice, and coat with the melted buttery/onion/garlic mixture.
Add the white wine, and stir until the rice has absorbed it.
Use the same technique to add the stock bit by bit, always stirring so that nothing burns.
Keep going until the rice is soft and creamy. Add salt & pepper if you want.
Once done, turn heat to minimum to keep it warm.
Meantime, gently fry the chopped chorizo until you’ve got a nice puddle of juice underneath it.
Boil the peas with salted water.
Carefully take the chopped chorizo out of the small pan, leaving the oily juice behind.
Drain the peas and chuck those and the chorizo into the rice and stir.
Serve in bowls, with grated Parmesan on top. Drizzle the red chorizo oily juice on top.
Throw it into the bin and order a takeout.
Only joking with the last bit. Enjoy with some baked sliced baguette and a glass of red or white wine.
There you go.
Arborio Risotto Rice - 300g
Chorizo Sausage - 125g (de-skinned)
White Wine - 1 large glass (Sauvignon Blanc is best)
I brown onion - finely chopped
2 cloves garlic - finely chopped
Chicken Stock - about 1.5 litres - can be made from 2 stock cubes)
Parmesan Cheese - finely grated/powdered.
Chunk of butter
Olive oil.
Small peas/petits pois
Salt & pepper
Chop the chorizo and put into a small saucepan with a splash of olive oil.
Melt the butter in the big saucepan on a medium heat.
Chuck in the chopped garlic and onion, and cook until transparent/tender in the melted butter.
Add the rice, and coat with the melted buttery/onion/garlic mixture.
Add the white wine, and stir until the rice has absorbed it.
Use the same technique to add the stock bit by bit, always stirring so that nothing burns.
Keep going until the rice is soft and creamy. Add salt & pepper if you want.
Once done, turn heat to minimum to keep it warm.
Meantime, gently fry the chopped chorizo until you’ve got a nice puddle of juice underneath it.
Boil the peas with salted water.
Carefully take the chopped chorizo out of the small pan, leaving the oily juice behind.
Drain the peas and chuck those and the chorizo into the rice and stir.
Serve in bowls, with grated Parmesan on top. Drizzle the red chorizo oily juice on top.
Throw it into the bin and order a takeout.
Only joking with the last bit. Enjoy with some baked sliced baguette and a glass of red or white wine.
There you go.
