Chorizo risotto
Ingredients
- 500 g of rice
- 400 g of fresh chorizo sliced
- 100 g of carrot diced
- 100 g of onion
- Chopped
- 50 g of butter
- 4 tomatoes peeled and blended
- 1/2 glass of white wine
- 1 1/2 l beef stock
- Salt
- Pepper
- Grated Parmesan cheese
All the elegance of a risotto combined with the intense flavor of natural chorizo. A high-level dish.
Preparation:
- Heat the butter in a saucepan; add the chorizo and sauté until it starts to turn golden brown.
- Add a little wine, the carrots and onions and leave to simmer. Then add the blended tomatoes, followed by the rice.
- Gradually add the stock and season.
- The risotto should be stirred regularly so that the rice releases some of its starch.
- When it is almost ready, add the remaining wine.
- Sprinkle with Parmesan cheese and serve.
