Saffron and Chorizo Risotto
Risotto is one of those dishes people tend to be intimidated by, but don't have to be. This risotto plays with the decadent flavors of saffron to play against the spice of the chorizo. This is a savory and creamy dish that is great for date night.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Entree, Side Dish
Cuisine: Italian American, Spaniard
Servings: 4 servings
Calories: 568kcal
- 1 cup arborio rice
- 1 spanish chorizo
- 1/3 cup white wine
- 4 1/2 cups chicken stock
- 1/2 small onion
- 2 cloves garlic
- 1 tsp saffron
- 1/2 cup parmesan cheese
- 3 tbsp butter
- 2 tbsp parsley
- salt and pepper to taste
Place the chicken stock in a sauce pan and bring it up to a boil
Once the chicken stock is at a rapid boil, add the saffron and lower the heat to low.
In a large skillet, cook the chorizo for about a minute, remove the chorizo from the skillet and set aside
Add some butter to the skillet and sauté onions until translucent.
Add the arborio rice, coat it with the butter and onions for about 2 minutes and then add minced garlic
Pour white wine and let it absorb completely, then add one ladle full of saffron chicken stock, stir and once absorbed completely add another ladle full and repeat process
Continue cooking the rice this way for about 20 minutes while continuously stirring.
When the rice is just about fully cooked, add in one last ladle full and once 1/4 of the stock reduces stir in the parmesan cheese, butter, chorizo, salt and pepper and parsley.
Turn off the heat and cover with a lid for about 3 minutes
Serve immediately and Enjoy!
Calories: 568kcal | Carbohydrates: 52g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 1258mg | Potassium: 377mg | Fiber: 1g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 4.5mg | Calcium: 167mg | Iron: 3.9mg