Chorizo and Market Vegetable Risotto
Source: Aimee Hunter and Molly Best, Thistle Meats
This recipe was demonstrated for CUESA’s Market to Table program on May 28, 2016.
5 cups chicken stock
4 tablespoons olive oil, divided
2 to 3 small shallots or 1 medium onion, finely diced
1 clove garlic, minced
1½ cups risotto rice
½ cup dry white wine
4 ounces Spanish chorizo, diced
1 cup diced seasonal market vegetables (summer squash, broad beans, spring garlic, spring onions, etc.)
Juice of 1 lemon
½ cup grated Parmesan cheese, plus more for garnish
Salt and freshly ground pepper
Chopped Italian parsley, for garnish
In a small saucepan over medium-high heat, bring the chicken stock to a boil, then reduce the heat to low and keep it warm while you prepare the risotto.
In a large skillet over medium-low heat, warm 2 tablespoons of the olive oil. Add the shallots or onion and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and cook, stirring occasionally, until it’s lightly toasted and opaque, about 2 minutes. Add the wine and cook until it has been absorbed by the rice, about 5 minutes. Ladle 1 cup of the stock into the pot and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently.
Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Add the rest of the olive oil and the prepared vegetables. Sauté for 5 minutes until the vegetables are tender, but do not overcook. Add to the risotto along with the last ½ cup of broth. Stir until the rice is creamy and tender but slightly chewy in the center. Add the lemon juice and cheese and season to taste with salt and pepper.
Divide the risotto among 4 plates or shallow bowls and garnish with parsley and more Parmesan, if desired. Serve immediately.
Photo by Theresa Nguyen.