Risotto with chorizo

Last Updated on October 12, 2024

Recipe from Italian cuisine for risotto prepared with Arborio rice, ready-made Gallina Blanca chicken broth, quality sliced tomatoes and other ingredients, served sprinkled with parmesan cheese.

Ingredients:

400 g of quality sliced tomatoes 300 g of Arborio rice 80 g chorizo salami 50 g parmesan + for sprinkling at the end 750 ml – 1 l ready-made Gallina Blanca chicken stock 200 ml red wine 1/2 bunch fresh flat leaf parsley 2 pcs shallots 1 pcs garlic cloves olive oil

Procedure:

Peel and finely chop the shallots, garlic and also the chorizo, then finely chop the parsley leaves and chop the stems separately

.In a wide, shallow pan, heat 2 tablespoons of olive oil, add the parsley stems, shallots, garlic and chorizo to the hot olive oil and cook, over medium-high heat, for about 5 minutes, or until the shallots are softened and the chorizo begins to lightly toast

In another pan, heat the stock with the sliced tomatoes

SimultaneouslyAdd the rice to the mixture (parsley, shallots, garlic, chorizo) and stir to coat the grains with the mixture, simmer over high heat for 1 to 2 minutes, or until the grains are broken up and slightly translucent at the tips, then pour in the red wine, stir gently and cook until almost all the wine has evaporated, Slowly add the warmed stock and tomato mixture in batches, stirring gently until the rice has fully absorbed all the liquid./li>

Finally add the grated parmesan to the pan, stir, remove from the heat and cover with a lid, leave to rest for 5 minutes

Serve the risotto on a plate and finish with a sprinkle of grated parmesan and parsley.