Tomato And Chorizo Risotto
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Adding the stock a little at a time gives the perfect texture to the rice so it s worth the extra work.
Tomato and chorizo risotto. Chorizo tomato risotto. Until the rice is creamy and al dente. Splash in the vinegar then add the tomatoes and stir well.
Drizzle 2 tablespoons of olive oil into a wide shallow pan. Chop the cherry tomatoes in half. Add the onion and cook for 5 mins until soft then add the risotto rice and cook for 1 min.
Add the parsley stalks shallot garlic and chorizo to the heated oil and cook over a medium high heat for about 5 minutes or until the shallot is softened and the chorizo is beginning to crisp. Add the rice and sauté until translucent stirring constantly. In a large pan i used a wok it was what was to hand and using a high heat get the oil heated and chuck in the chorizo for 30 seconds or so to flavour the oil then add the rice for another 30 seconds to partially absorb the chorizo flavours.
Cooked until creamy and finished with parmesan and sweet peas. This chorizo tomato risotto is layered with rich flavors spicy spanish chorizo sauteed onion garlic and tomato infused chicken broth. Add the onion and cook for 5 minutes until soft.
In another pan heat the stock with the tinned tomatoes. Add the vinegar then the tomato sauce and stir well. Get the heat on.
Heat the oil in a pan. Add the arborio rice and stir to fully coat the grains in oil. Make sure you keep stirring to avoid burning the rice.