Indulge in a comforting bowl of Crispy Chorizo and Sweet Pea Risotto, a perfect blend of zesty sausage and tender arborio rice, paired with the sweetness of peas and the umami of parmesan. This dish is ideal for a cozy midweek dinner, utilizing pantry staples and frozen vegetables for convenience without sacrificing flavor. A final garnish of crispy chorizo bits and a generous sprinkle of parmesan cheese elevates this homely meal to a delightful culinary experience.
35 minutes
Indulge in a comforting bowl of Crispy Chorizo and Sweet Pea Risotto, a perfect blend of zesty sausage and tender arborio rice, paired with the sweetness of peas and the umami of parmesan. This dish is ideal for a cozy midweek dinner, utilizing pantry staples and frozen vegetables for convenience without sacrificing flavor. A final garnish of crispy chorizo bits and a generous sprinkle of parmesan cheese elevates this homely meal to a delightful culinary experience.
Oil
tablespoons
Chorizo, peeled and coarsely chopped
0 oz
Arborio Risotto Rice
0 oz
Vinegar, preferably white wine vinegar
tablespoons
Chicken Stock, preferably fresh, simmering
quarts
0 oz
Parmesan Cheese, finely grated, plus extra for garnish
0 oz
1. Crisp the Chorizo
In a large frying pan, heat the oil over medium-high heat. Add the chorizo and fry until crisp, ensuring all the oil has been released. Using a slotted spoon, remove a quarter of the chorizo and set aside for garnish.
2. Toast the Rice
With the remaining chorizo in the pan, add the risotto rice and stir to coat it in the chorizo oil. Toast the rice for about a minute, then splash in the vinegar.
3. Build the Texture
Wait until the vinegar has evaporated, then begin adding the stock one ladleful at a time, stirring continuously. After each addition, wait until the liquid is mostly absorbed before adding more. Continue this process for approximately 20 minutes, or until the rice is creamy and al dente with most of the stock absorbed.
4. Stir in the Peas and Cheese
Add the frozen peas, grated parmesan, and any remaining stock to the risotto. Stir vigorously to combine. Once the cheese has melted, taste and season with black pepper to preference.
5. Garnish and Serve
Distribute the risotto evenly into bowls. Top each serving with the reserved crisp chorizo and an additional sprinkle of grated parmesan cheese.
Omit the chorizo and add a variety of mushrooms (like porcini, shiitake, or cremini). Use a mix of vegetable stock and the soaking liquid from dried mushrooms for an earthy flavor. Finish with truffle oil and Parmesan.
Infuse the cooking stock with saffron threads. Omit the chorizo and peas, and serve as a fragrant, golden dish often topped with osso buco.
Replace chorizo with shrimp or scallops and peas with asparagus tips. Use fish stock as the liquid base and finish with a squeeze of lemon juice and fresh herbs like dill or parsley.
Use pancetta instead of chorizo and add roasted pumpkin or pumpkin puree. Use vegetable or chicken stock and finish with crispy sage leaves and a swirl of pumpkin seed oil.
Swap chorizo for cubes of roasted butternut squash and add sage for an autumnal flavor. Use vegetable stock and finish with a touch of nutmeg and mascarpone cheese.
Opt for high-quality Spanish or Mexican chorizo and the best Arborio rice you can find. Homemade stock will also significantly enhance the dish's depth of flavor.
Off the heat, vigorously stir in cold butter and grated Parmesan to achieve the classic creamy texture of risotto.
Toasting the Arborio rice in olive oil until the edges become translucent is crucial for developing its flavor and ensuring proper liquid absorption.
Keep your stock simmering in a separate pot to avoid shocking the rice, adding it in portions and allowing gradual absorption.
Stir the risotto frequently but not constantly to avoid overworking the grains and maintain the right texture.
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