Risotto vialone nano chorizo and peas, by Olivier Streiff
Adapted from: risotto vialone nano chorizo and a visit to Olivier Streiff's restaurant in Beaune, le Relais de Saulx.
Comment: vialone nano rice is an Italian rice particularly suited for risotto. Its high starch content and its ability to absorb a lot of liquid allows for a very creamy risotto.
4 people for a multi-course menu, otherwise 3 portions
600 g chicken stock or half chicken, half beef
200 g of vialone nano rice
3 tablespoon of olive oil
1 clove garlic
1 sprig of thyme and rosemary
150 ml dry white wine
30 g of butter
60 g of parmigiano reggiano
20 g dried tomatoes, finely chopped (opt)
20 g of (good!) Chorizo
A handful of fresh or frozen peas
Salt and pepper
Some basil leaves (opt)
Heat the broth. Prepare the herbs in a bouquet with a strand of twine to eliminate them more easily.
Finely chop the shallots. Sweat them without browning in a saucepan with EVOO and a little salt.
Add the rice and grated or finely chopped garlic, stir it until it becomes translucent.
Add the white wine and let the rice absorb it. Add the herbs and dried tomatoes.
Cook while stirring and adding broth for about 20 minutes.
Meanwhile, shell the peas and blanch in salted boiling water for 30 seconds then cool in ice-cold water.
Add them to the rice. Cut the chorizo into small cubes, sweat briefly in a pan and add to the rice.
Add the butter in small pieces, continue to stir, add broth if necessary, then stir in the grated parmesan cheese. Pepper lightly. Rectify consistency or cooking by adding broth if necessary.
Serve on a deep plate, arrange small basil leaves on top (opt).
Carefull with the salt, the chorizo is salty, and the cheese too.