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Ingredients
- 4 cups vegetable stock, preferably homemade
- 1/4 cup extra-virgin olive oil
- 3/4 cup finely diced yellow onions
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 1/2 pound cured Spanish chorizo, diced
- 1/4 cup thinly sliced scallions (white and light-green parts only), plus more for garnish
- 3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)
- 1 cup finely grated Parmesan cheese, plus more for garnish
- Salt and freshly ground pepper
Details
Servings 4
Adapted from tastingtable.com
Preparation
Step 1
DIRECTIONS
1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
2. In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
3. Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.
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