INGREDIENTS (serves 8):
  • 350 gr (12.3 oz.)Arborio rice;
  • 4 dl (13 oz.) canned ground tomatoes;
  • 1 yellow onion;
  • 2 chorizo sausages, peeled and cut into 1/2 inch pieces;
  • 75 ml (2.5 oz.)of white wine;
  • small bunch of parsley;
  • 1.5l(49 oz.) of meat stock;
  • 50 gr. (1.7 oz.) of butter;
  • Extra Virgin Olive oil;
  • 3 tbsp. butter;
  • 4 tbsp. grated parmesan;
  • Salt.
  1. Cut the onion into small pieces and sauté until the onions are translucent and soft but have not started to brown;
  2. Add the chorizo sausages and cook, turning occasionally, until lightly browned;
  3. Add the white wine and allow alcohol to evaporate;
  4. Pour the rice and let it cook for a couple of minutes stirring constantly;
  5. Add the tomatoes;
  6. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process;
  7. Stir constantly to prevent scorching;
  8. Cook until the rice takes on a creamy consistency (20-30 minutes). Risotto is cooked until it is slightly firm to the bite but it shouldn't be crunchy;
  9. Stir in butter, parsley and parmesan;
  10. Remove from the heat, cover and set aside for 15-20 minutes;


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