Chorizo Risotto Recipe
- 3 cups chicken broth/stock, salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata (Note 1)
- ½ tbsp olive oil
- 12oz / 350g chorizo, some sliced and the remainder finely chopped
- 1 onion, finely chopped (brown, white or yellow)
- 2 garlic cloves, minced
- 1½ cups arborio rice (risotto rice) (Note 2)
- ½ cup white wine (sub with chicken broth or water)
- 5 cups kale leaves, removed from stalk, torn into bite size pieces (packed) (Note 3)
- 2 – 4+ tbsp butter
- Freshly grated parmesan cheese (optional)
- Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
- Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
- There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
- Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
- Add rice and stir to coat grains in oil until translucent.
- Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
- Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked – squeeze a grain, it should still be firm but cooked through – about 15 minutes. Make the risotto as saucy (or not) as you want – liquid will absorb in the next step so lean towards saucier than what you want.
- When the risotto is done (Note 5), remove it from the stove.
- Add butter (the more the better!) and stir energetically – this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
- Adjust salt and pepper to taste. Serve immediately! (Note 6)