Best Chorizo Risotto Recipes

TOMATO & CHORIZO RISOTTO

Steps:

• Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
• Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

SIMPLE AND DELICIOUS CHORIZO AND MUSHROOM RISOTTO

Steps:

• In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice...move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!

RED WINE RISOTTO WITH CHORIZO - 2-QT. PRESSURE COOKER

Steps:

• Over medium heat, render chorizo in pressure cooker. Remove chorizo but leave fat.
• Add olive oil and onions. Cook until the onions become translucent.
• Add the rice and stir for 3-4 minutes.
• Add the wine and cook until reduced. Add the stock.
• Secure the lid. Bring to high pressure, and turn heat to medium (or possibly lower) to stabilize at lowest temperature at which high pressure is maintained. From moment that high pressure was reached, cook for 5 minutes. Refer to your pressure cooker manual to check advised cooking times.
• Remove from heat. For Fagor, release pressure using cold water method. For other pressure cookers, follow recommended method for quick pressure release.
• Remove lid. Mix in the butter, cheese, peas, (herbs if any) and chorizo. Mix for a minute and season with salt and pepper to taste.

CHORIZO & ARTICHOKE RISOTTO

Steps:

• Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
• Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
• Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
• Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.

CHORIZO & ROSEMARY PEARL BARLEY RISOTTO

Steps:

• Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
• Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
• Season and stir in the rosemary and chorizo to serve.

CHORIZO & CHERRY TOMATO RISOTTO

Steps:

• Boil 700 ml (1.4L), chop the thyme leaves very finely, discarding any woody parts
• Chop the spring onion finely, discarding the root ends, de-link and cut the mini chorizo in half
• Heat a large, wide-based pan (preferably non-stick) with 1 tbsp of vegetable or olive oil over a medium-high heat. Once hot, add the spring onion and cook for 1 min or until beginning to soften slightly.
• Peel and chop or grate the garlic finely
• Add the chorizo and cook for 3-4 min. Add the chopped garlic, thyme, smoked paprika and half of the sliced cherry tomatoes to the pan and mix well.
• Add the arborio rice and stir to fully coat the grains in oil. Add 1/3 chicken stock and stir continuously with a wooden spoon until it has absorbed.
• Continue to add the stock, a ladge at a time, stirring more or less constantly for 15-20 min, until all the stock is absorbed and the rice is cooked.
• Meanwhile, grate the Italian hard cheese. Add the remaining sliced cherry tomatoes when the rice is very nearly cooked.
• Once cooked, remove the risotto from the heat then add the grated cheese and a knob of butter and stir through. Taste for seasoning adding more salt and pepper if needed.

CHICKEN AND CHORIZO RISOTTO

Steps:

• Fry the onion in a large pan until soft. In a separate frying pan, fry the peppers until brown around the edges and soft. Put peppers aside.
• In the pepper pan, fry the chicken pieces on a high heat until golden brown and cooked through. Place aside and keep warm
• Add rice to onion. Fry for 2 minutes. Add wine if using and stir till evaporated. Gradually add the stock, ladle by ladle.
• Once all liquid has been absorbed and rice is soft enough, add Chorizo, cooked chicken, peppers and the sweetcorn and frozen peas. Stir for a further 5 minutes or until heated through.
• Allow the chorizo juices to seep into the rice. Add the Parmesan and knob of butter. Stir through and season to taste. Serve immediately, with crusty bread and alioli.

RISOTTO POULET, SAUCISSE, CHORIZO

Steps:

• Faites revenir les blancs de poulet, saucisses aux herbes et nature, chorizo dans une poêle. Lorsqu'ils sont tous dorés, coupez-les en morceaux. Dans une cocotte, versez l'huile d'olive et faite revenir les 2 oignons. Ajoutez ensuite le mélange (poulet, saucisses, chorizo) dans la cocotte. Ajouter le riz, 75 cl d'eau, le curry, du sel et du poivre. Fermer la cocotte et compter ensuite 6 minutes de cuisson lorsque la toupie commence à tourner.

CHORIZO & BROAD BEAN RISOTTO

Steps:

• Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
• Stir in the rice, coating all over with the cooking juices in the pan. Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. Just before the final ladleful of stock, add the broad beans and stir through, cooking for 3-4 mins until tender. Remove the chorizo, slice thinly, return to the pan and mix through before serving.

CHORIZO RISOTTO

Steps:

• In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
• 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.
• 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.
• 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.
• Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

SHRIMP AND CHORIZO RISOTTO

Steps:

• 1. Put saffron in small dish, pour a half cup chicken stock over it and set aside.
• 2. Heat one tablespoon oil in large skillet to very hot, add shrimp and stir. Sprinkle with paprika and stir-fry just until shrimp begin to brown but are not fully cooked, 2-4 minutes. Season with cayenne pepper and remove from heat.
• 3. Add butter and remaining oil and reheat. Add onion and garlic and saute until soft, working up anything stuck to the skillet, 5-6 minutes. Add the chorizo, saute a couple of minutes more, then stir in cumin and rice. Saute, stirring, until the rice turns opaque, 5-6 minutes. Stir in the saffron mixture and wine. Cook, stirring with wooden spoon over medium heat, until most of the liquid has evaporated.
• 4. Add about 1/2 cup of the hot broth to the rice, stirring constantly until the broth is absorbed. Continue adding the remaining broth 1/2 cup at a time, waiting until each addition is absorbed before adding more. Continue until the rice is tender, about 35 to 45 minutes. The rice should have a creamy consistency. Add the reserved shrimp, parmesan, parsley and adjust the seasoning with salt and pepper. Serve at once.

RISOTTO WITH TOMATO AND CHORIZO

Steps:

• Toss the cherry and sun-dried tomatoes with the Tabasco in a large bowl. Season lightly and let marinate. Meanwhile, put the chorizo in a saucepan and fry over medium heat for 2-3 minutes. Add the onion and cook for another 8-10 minutes. Stir in the garlic and the rice and fry for another minute or so. Pour the hot stock into the pan, season, stir well, then cover and cook over a very low heat for 15 minutes, stirring occasionally. Remove the lid and stir continuously for another 10-12 minutes, or until the rice is just cooked. Add the marinated tomatoes and chopped basil, check the seasoning and adjust if necessary. Stir over a low heat for a couple of minutes to allow the flavors to blend together. Pile the risotto into warmed individual bowls and serve garnished with sprigs of basil.

EASY CHORIZO AND PEA RISOTTO RECIPE - (4.9/5)

Steps:

• Preheat oven to 325F Cut and skinned chorizo in chunks and place in a food processor. Process until it resembles mince. Using an ovenproof pan, add the olive oil and onions and cook until softened. Turn up the heat and fry off the chorizo. Add the rice and peas, cook for 2 minutes, stirring, then add the boiling stock. Bring to the boil and place the lid on the pan or transfer to casserole dish. Bake for 16 minutes, without checking. Remove from oven and stir. It should be slightly wet. Add a little water, if required and stir. Add in the Parmesan and lemon zest and gently fold in. Serve immediately.

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

FULLBLOOD WAGYU CHORIZO RISOTTO CROQUETTES

Steps:

• PREPARING THE CHORIZO RISOTTO CROQUETTES: Bring a medium-sized pot over medium-high heat. Add 1 tablespoon of olive oil and the diced white onion to the pot. Cook for 1 minute.Then, add the Arborio rice. Toss to combine, and cook until rice is lightly toasted. Add the chicken stock, and bring to a boil. Remove the pot from heat, and cover with aluminum foil. Place the pot in a preheated oven at 350°F for 15 minutes. When finished, remove it from oven and let it rest at room temperature (still covered) for 5 minutes.Place the ground chorizo and 1 tablespoon of olive oil in a large skillet, and brown the beef over medium heat. When the chorizo is fully cooked, add the cooked rice, heavy cream, and manchego cheese. Season with kosher salt and freshly ground black pepper. Cook for 3-5 minutes until the liquid has been absorbed by the rice. Add the chives, and remove the skillet from heat. Spread the mixture flat on a sheet tray, and place it in the refrigerator to fully cool.Preheat your fryer to 350°F.When the mixture is completely cooled, scoop it into balls using an ice cream scoop or tablespoon. Place three bowls on the table. Fill the first bowl with the flour, the second bowl with the whipped eggs, and the third bowl with the panko bread crumbs.Place the balls in the flour mixture, then dip it in the bowl of eggs, and then in the bowl with the panko bread crumbs. You may have to reshape them into ball form after coating them with flour, eggs, and bread crumbs.Place the balls into a preheated fryer at 350°F, and cook for 2-3 minutes. Season with kosher salt.
• PREPARING THE TOMATO JAM: Place the minced shallots and garlic with 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Cook for 2 minutes.Then, add the tomato paste. Cook for an additional 1 minute. Add the balsamic vinegar, cumin, tomatoes, sugar, and red pepper flakes. Continue to cook for 8-10 minutes or until all liquid has reduced. Toss in fresh basil, and season with kosher salt and freshly ground black pepper.
• FINAL STEPS: Place the tomato jam on a plate. Top with the chorizo risotto croquettes.Garnish with green onions.Serve, and enjoy!

CHICKEN AND CHORIZO RISOTTO

Steps:

• Heat oven to 180 degrees. Put tomatoes in a dish with oil, balsamic vinegar, s+p and a few sprigs of rosemary.
• Heat oil in pan and add in onions and garlic and some more chopped rosemary. Add in chicken pieces and chopped chorizo.
• Simmer until chicken cooked through and juices run from chorizo. Then add rice (wash off first). Keep stirring so rice doesn't stick. Pour in the large glass of white wine.
• Slowly add the chicken stock (250ml per person). This should take 30 mins. Add the sliced courgette half way through.
• By this time the tomatoes should be cooked. Pour in the tomato and all the juices to the risotto. Add a handful of grated parmesan and a knob of butter and leave to rest for 5 mins before serving.

CHICKEN, RED PEPPER AND CHORIZO RISOTTO

Steps:

• Heat the chicken stock in a pan until just boiling. Leave on simmer. Place four bowls (in which the risotto will be for served) somewhere to warm.
• As the stock is heating, in a separate large saucepan, heat butter and 2 tablespoons of olive oil. When hot, add the chicken breasts and seal all around until some of the flesh is browning slightly. Season the breast with a little salt and pepper as they cook. Remove the pan from the heat and remove the chicken breasts, placing them straight into the simmering stock. Retain butter, oil and chicken juices in the pan.
• Cook the chicken breasts in the stock for 10 minutes and then remove, placing them on a clean plate or chopping board to cool a little. Leave the stock on simmer.
• Whilst the chicken is cooling, reheat the pan that the chicken was cooked in. Fry the cubed red pepper in this pan until the colour changes from bright red to a softer colour red (this will only take a minute or so). Add the cubed chorizo to the pepper and stir fry both together until the chorizo has released oil but is not overcooked (this will take about two minutes).
• Use a straining spoon to remove the cooked pepper and chorizo from the pan and place it to one side in a clean dish.
• Add the chopped shallots (or onion) to the pan that the pepper and chorizo were cooked in and soften over a low heat for a few minutes. It will absorb the chorizo oil as it cooks so that no flavour is lost.
• While the shallots (or onion) are cooking, tear the chicken breast into small pieces, less than bite size. This is best done with fingers or forks (not a knife) to get rough texture on the chicken surfaces. Leave the chicken pieces on the plate or board.
• When the shallots (or onion) are cooked add a little more oil to the pan and turn up the heat. As soon as the pan is hot, add the rice to the pan and stir until the rice is translucent (about 2 minutes) then immediately add the glass of Vermouth/wine mixture - this will steam, so be ready for that - and continue to stir.
• Just before all of the Vermouth/wine has been absorbed by the rice turn down the heat to medium and start adding the hot stock, one ladle at a time. Stir between additions of stock and add the next ladle just before the one before has been absorbed into the rice mixture.
• After about 15 minutes, two thirds of the stock should have been added. At this point return the chicken, pepper and chorizo to the pan add continue to add the remaining stock, one ladle at a time.
• After a further 8-10 minutes of cooking all of the stock should have been incorporated and the risotto should be creamy but still slightly wet. It is almost ready for serving. Turn the heat off.
• Immediately add the Parmesan to the risotto and stir this in gently. It will create the final degree of creaminess needed.
• Serve the risotto into warm bowls, for eating with a spoon. No garnish is required because the risotto is packed with flavour, but if you want to garnish, top with some chopped flatleaf parsley This dish goes well with a glass of cold dry white Muscadet sur Lie or with a slightly peppery red Cotes du Rhone.

CHORIZO AND LEEK RISOTTO

Steps:

• Melt the butter or margarine into a wok and let it melt. Then add the onion and garlic and cook until softened and the onion is a little browned.
• Add the olive oil and then the risotto rice, stirring until the rice goes a little clear. Then add the wine and cook until it reduces, stirring occasionally. During this time get your stock ready by putting it in a sauce-pan and keeping it on the hob, just a little lower than the wok.
• Add a ladle of stock to the wok, stirring. Add the leeks and chorizo, and then more stock. Whenever the rice has soaked up the majority of the stock add some more stock, ensuring your stir consistently and frequently.
• Do this for about 25 minutes. Check the rice is cooked before finally adding the grated cheese and then serving.