Ingredients
- 1 cup minced sweet chorizo
- 1 tablespoon olive oil
- 1 small white onion, minced
- 2 cups Carnaroli rice or Arborio, if not available
- 2 cups red wine
- 4 cups chicken stock, warmed
- 2 tablespoons butter
- 2 cups grated Mancego, plus more, for garnish
- 1 cup peas, frozen, fresh, or canned
- Chopped parsley, as a garnish
Directions
Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.
Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.
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By aperc184
concord NH
on March 24, 2011
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this was good, not as great as i expected for the price of the ingredients, wayyyyyy too much cheese, it takes over the whole dish! also i now know why there is no picture.. its not that pretty!! It was good to try, but i wont be making it again.
By richard.koontz_...
New Eage, PA
on April 18, 2009
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very good risotto recipe. The chorizo is a great addition and gives a lot of flavor. The red wine makes for a great color, but doesn't add enough depth to the dish. Will try with white wine next.
By kfarrin_6264408
Columbus, OH
on February 18, 2007
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I couldn't find Spanish chorizo, so I substituted sweet Italian sausage. The risotto was excellent - the red wine added a great flavor. Will definitely make again.
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