Yield: 2 servings
Time: 50 min
Risotto is simple, yet decadent, and open to experimentation and variation. Here, we’re bringing a decidedly Spanish influence that is absolutely delicious and satisfying.
A basic risotto recipe is a wonderful thing to have in one’s back pocket. It’s conceptually easy, though it takes the requisite stirring time. But that can be a good time for a great podcast or a few of your favorite songs. Once you’re used to the basics, it’s easy to riff on risotto and in this case I’m swapping out the white wine for red, and adding Saucí Romesco for added flavor. The chorizo is optional of course, you can leave it out or substitute according to your choice, like mushrooms, chicken, sausage, etc.
The extra little tick I love to do with all my risotto, is to get the heel or rind of the parmesan. Ask at your cheese shop, or often you can find it packed up ready to buy (my local Whole Foods has it ready). This is the hardest part from the outside of the wheel. They add a ton of flavor to the risotto and soften up after cooking in the broth and wine to become these lovely nuggets of salty flavor.
Ingredients
- 1 cup Arborio rice
- 1 quart chicken broth
- 1 cup dry red wine
- 1 tbsp olive oil
- 1 tbsp finely diced shallot (about 1 shallot)
- 2 garlic cloves, diced
- 1 cup chopped spinach
- 1/2 lb Chorizo sausage, preferably bulk, or chopped
- 2-4 tbsp Saucí Romesco
- a handful of chopped parsley
- Grated sharp parmesan, romano or pecorino cheese
- Optional: 3-5 small cubes of parmesan rind (about 1/8-1/4″ cubes)
Preparation
- Heat the broth in a saucepan to medium heat.
- Add 1 tbsp oil to a large pan or dutch oven on medium heat on an adjacent burner.
- Add the Chorizo stirring and cooking until the fat is rendered and no pink remains.
- Remove the Chorizo to a plate.
- Add the shallots to the pan, stir for a minute or two until soft.
- Add the garlic, stirring occasionally, 1 min.
- Add the Arborio rice to the pan, stir so it is coated with oil and heats up, toasting lightly 1-2 min
- Add 1 cup dry red wine to the pan, stir together with the rice.
- Optional: if using the parmesan rind, add them now.
- Once the wine has been absorbed, add a cup of warm broth to the rice. Add the spinach.
- Once the broth has been absorbed, continue adding 1 cup at a time, allowing it to absorb and stirring occasionally.
- Continue adding broth or about 40min or until the rice is just softened but al dente (has a little resistance).
- Add the Chorizo, the Saucí Romesco, the 1/2 cup parmesan cheese, stiring t combine everything.
- Divide into bowls and top with parmesan cheese and parsely.