Spicy Mexican Chorizo Risotto
Spicy Mexican Chorizo Risotto
Today is so much fun for me! Before we get to Spicy Mexican Chorizo Risotto, I want to introduce you to #FoodBloggerLove Each February, food bloggers join together to highlight one another and share the love on social media.
So meet Syama from Oven Tales
As a mama, food blogger and precious foodie, her food has no artificial fillers or processed food. Her recipes are easy and delicious. Her recipe for Naan is on my list of what I want to make next!
What they wanted you to know about their likes/dislikes: I love to bake from scratch, take old recipes from around the world and tweak it. I do not like to use processed food or synthetic colors. But tell me something about a food with a story, and I am all ears. Happy cooking !!
I remember the first time hearing the word risotto and thinking “I will never make it, because it sounds too hard.” I actually waited for years to even attempt it because I was so intimidated. Fast forward to old age and experience and nothing, but especially nothing in the kitchen intimidates me, so I started experimenting with chorizo risotto.
But before we dive into this delectable Spicy Mexican Chorizo Risotto, we should cover some basic vocabulary first. Risotto originates from the Northern part of Italy and is defined as rice cooked in broth. That is it. Instead of cooking rice in a wok, which is an Asian custom or in microwaveable bowls, as is acceptable here in America, risotto is a bit more mature.
Cooking rice inside of broth reduces it to a creamy and rich flavor, which can immediately increase calorie and fat intake. Most traditional risotto recipes call for butter, wine and lots of heavy cream. In order to put a healthier spin on this version, I cut out the butter and wine. There is heavy cream here, but if you want to reduce the fat even further, you can substitute the cream for milk.
Now we should talk chorizo. Chorizo is a type of pork sausage, which can come in a variety of different ways. Many cultures have their own versions of chorizo, but since we like it spicy and there is an amazing Hispanic market close to me, me and mine prefer the spicy Mexican chorizo. Spiced with chili peppers, there is a smoky, spicy heat to Mexican chorizo, which is amazing!
If there are no available options for chorizo in your area, there are several dried varieties that would work for this recipe. And if you get stuck with regular sausage, chorizo spice seasoning can also be found online.
Okay, now that we have the lingo down, here is the recipe.
1 Cup rice
2 Cups vegetable broth
½ Yellow bell pepper, sliced
1 Garlic clove, minced
2 Tbsps olive oil
½ Cup heavy cream
1 Tbsp butter
¼ Onion, chopped
2 oz chorizo, diced
1 Tbsp chopped parsley leaves
Salt and pepper to taste
For the rice:
Bring the broth to a boil in a pot then reduce to a simmer.
Add the rice and close the lid.
Let it simmer until only a quarter of the water is left.
Remove from the heat and let sit for 5 minutes with the lid close.
For the yellow bell pepper sauce:
Saute the bell pepper slices in a pan over medium-high heat for 2 minutes.
Transfer to a food processor and add the garlic, olive oil, and half the heavy cream.
Pulse until creamy and add more heavy cream or garlic if desired.
Heat the remaining olive oil and butter in a pan over medium heat.
Incorporate the onion, chorizo, salt, and pepper. Saute for 2 minutes.
Add the rice, beat for 2 minutes and remove from the heat.
Top with the parsley leaves, the yellow bell pepper sauce, and some parmesan cheese if desired.
Serve and enjoy.
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