Red Wine Risotto With Chorizo
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
63
Spice
43
Sweetness
48
Sourness
48
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1 small
White Onion (minced)2 cups
Rice (carnaroli)2 cups
Red Wine4 cups
Chicken Stock (warmed)2 tbsps
ButterDirections:
1
Render chorizo in a saucepan that is large enough for risotto
2
Remove chorizo but leave fat in the pan
3
Add the olive oil and cook the onions until translucent
4
Add the rice
5
Stir for about 3 to 4 minutes
6
Add the wine and cook down
7
Start adding the stock, two ounces at a time, keeping the heat on low
8
Stir constantly with a wooden spoon until cooked, should be al dente
9
Finish with butter, cheese, peas, and chorizo