Risotto chorizo Manchego
Comment: The basic risotto recipe is immutable. What can change is what we put in it. There, the choice is varied. Mushrooms (white mushrooms,
morels, trumpets, boletes, etc.), vegetables (peas, asparagus, squash, peppers, etc.), seafood (shrimp, scallops), chorizo, etc. The cheese is traditionally parmesan, but other cheeses can also be used, the choice is vast, see for example on this site the risotto with vacherin Mont d'Or. Here we will make use of Manchego (a Spanish cheese) and chorizo (a Spanish sausage - but not only). The Manchego is not very tasty, so we should use a little more than in the case of parmesan cheese. 75 g of risotto seems to be the norm, but with a good risotto, guests tend to eat more, so beware.
4 servings as a main
300 g Arborio rice or other risotto rice.
~1 liter of chicken broth or vegetables
1 onion or 2 shallots
2 dl white wine
3 tablespoons EVOO or 40 g butter
1 pinch of saffron (opt)
2 pinches of turmeric (to color - opt)
150 g Manchego grated
150 g chorizo cut in small cubes (~5 mm)
Prepare and heat the broth.
Briefly sauté the chorizo in the pan and set aside.
Finely chop the onion. Sweat it without browning in a saucepan with 3 tablespoons of EVOO and a little salt. Add the rice, stir well until it
Add the white wine and allow the rice to absorb the liquid and the alcohol to evaporate.
Add saffron and turmeric (opt).
Then add the broth slowly, 1 ladle at a time, while stirring, for ~20 mn, until the risotto is very creamy and all the liquid is absorbed.
Pepper, then add the chorizo, then off the heat, add the Manchego, stir well.
Check the seasoning and serve on a deep plate.