I enjoy finding ways to get fresh chorizo into my diet. I love the spice, the texture, and the flavor that creeps, seeps and blesses whatever is lucky enough to be cooking in the same pan. More than a superstar, it’s also a selfless partner. And so I thought chorizo would make a great ensemble player in a risotto, spreading flavor love to the onions and rice and lending some edge to the creaminess of the dish.
Risotto is always a big win. It’s actually pretty easy to prepare, but people are always super-impressed when it’s served. Sure, if you want to kick up the degree of difficulty, try mixing it like this guy. I would love to hone that method (let me know if I can use your kitchen for practice, ‘cuz I’m not gonna ruin my own in the process). Risotto is equally well-suited for a table calling for something sophisticated as it is for a dressed-down stick-to-your-ribs menu. It’s substantial, but doesn’t leave you feeling like you’re toting around a post-meal bowling ball. In short: a great dish when the temps start to head south.
The rice is paired here with a roasted tomato lifted from an episode of Brunch at Bobby’s. These sweet plum tomatoes practically dissolve on your tongue.
What’s In It:
- 2 plum tomatoes, halved lengthwise
- 2 tablespoons of bread crumbs
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of butter
- 1 tablespoon of olive oil
- 1 cup of Arborio rice
- 1 medium onion (about fist-sized), small dice
- 1 link of fresh chorizo, thinly sliced (about 3/4 cup)
- 3/4 cup of cooked chicken breast, cubed
- 1 cup of white wine
- 5 cups of chicken stock, hot
- 1/2 cup of grated Parmesan cheese
How It Was Done:
Heat the oven to 350 degrees.
Grease the bottom of a baking dish with butter and place the tomato halves skin side down. Drizzle with olive oil, sprinkle with salt, cracked pepper, bread crumbs, a dash of paprika and 2 tablespoons of the parmesan cheese. Roast in the oven for 25 minutes.
Get a tablespoon each of butter and olive oil good and hot in a dutch oven over medium heat and cook the chorizo slices until browned on both sides: about 3 minutes per. Add the onion and cook for about 5 minutes or until soft. Dump the rice and mix it well, making sure to coat it in the pan juices. Toast the rice for about 5 minutes, stirring a couple of times.
De-glaze with the wine, scraping the bottom of the pan to incorporate those tasty brown bits and cook until the liquid is reduced by half. Mix in the cubed chicken.
Stir in 1 cup of the hot chicken stock and cook until it’s just about completely absorbed, stirring occasionally. You want the stock hot so that it doesn’t bring down the temp of the rice mixture every time you add it in. Once underway, you want to maintain a consistent level of heat.
Repeat this process until the rice is al dente. Remove the dutch oven from the heat and stir in a tablespoon of butter followed by the rest of the Parmesan.
Serve risotto on a plate with two halves of tomato, drizzled with olive oil and a pinch of salt.
Accept praise and shrug it off like it ain’t no thang.
Quick note for any leftovers on Day 2: pack golf-ball sized scoops of risotto, dredge in egg and panko crumbs and deep fry until golden brown. Sprinkle with kosher salt and grated parmesan as soon as they come out of the oil. Seriously. Do it. You’re welcome.