Recipe courtesy of Michelle Bernstein
Red Wine Risotto with Chorizo
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 488
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 24
- Sodium
- 360
- Total: 1 hr 45 min
- Prep: 45 min
- Cook: 1 hr
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.