Chorizo and Manchego Cheese Risotto by Alejandra Ramos
Chorizo and Manchego Cheese Risotto by Alejandra Ramos
Ingredients
1 and a half cups of Extra Bomba PDO Rice from Valencia
Olive oil
400 gr of Chorizo extra from León Palcarsa
(León Palcarsa's chorizo extra, excellent winner of the award for the best chorizo in the world and made in León by the Palcarsa company.)
1 large onion, cubed
3 pieces of garlic, minced
1 Glass of dry sherry or dry white wine
500 ml of salt-free chicken broth
1/2 teaspoon saffron strands
Natural coarse salt without added iodine
1 tablespoon Pimenton de la Vera (double smoked paprika)
(The best smoked paprika in the world, the star spice of Spanish cuisine, an essential with an exceptional scent!)
1/2 teaspoon crushed red pepper
125 gr of grated Manchego cheese
Realization:
All the while, heat about 1 tablespoon of olive oil in a large skillet over medium heat. Then add the chorizo and meats cooked for 3 to 5 minutes, or until very light crisp. When the chorizo is ready, remove it from the heat.
Next, place a heavy-bottomed casserole dish (like a casserole dish) over medium heat. Add the baking dish to the soup with olive oil and chopped onions and sauté for 5 to 10 minutes or just until the vegetables are tender. Add room air and freshly cooked food for 2 minutes. Then add the rice and stir so that it is well mixed with the oil and onion, and cook for another 2 minutes. Finally, add the sherry wine and simmer until the liquid is completely absorbed.
In another pot, combine the broth with the saffron, paprika, red pepper and 3 teaspoons of kosher salt and cook together over low heat.
Next, add 1/2 cup of broth to the rice and stir continuously until absorbed, adding even more cups until all the liquid is incorporated. Finally, lower the heat so that the rice remains hot.
When the rice is creamy, remove it from the heat, add the chorizo with the fat from the pan and mix it with the rice. Add the mixture and the new mixture with the rest of the ingredients just from the bottom. Finally, add salt to taste if necessary.
Serve immediately with extra grated Manchego on top.
alejandraramos.com
Alejandra Ramos is a TODAY Show Contributor, TV Host, Producer and Writer. She is Host of The Great American Recipe on PBS.
Alejandra Ramos is a TODAY Show Contributor, TV Host, Producer and Writer. She is Host of The Great American Recipe on PBS.
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Chorizo and Manchego Cheese Risotto by Alejandra Ramos
Ingredients
1 and a half cups of Extra Bomba PDO Rice from Valencia
Olive oil
400 gr of Chorizo extra from León Palcarsa
(León Palcarsa's chorizo extra, excellent winner of the award for the best chorizo in the world and made in León by the Palcarsa company.)
1 large onion, cubed
3 pieces of garlic, minced
1 Glass of dry sherry or dry white wine
500 ml of salt-free chicken broth
1/2 teaspoon saffron strands
Natural coarse salt without added iodine
1 tablespoon Pimenton de la Vera (double smoked paprika)
(The best smoked paprika in the world, the star spice of Spanish cuisine, an essential with an exceptional scent!)
1/2 teaspoon crushed red pepper
125 gr of grated Manchego cheese
Realization:
All the while, heat about 1 tablespoon of olive oil in a large skillet over medium heat. Then add the chorizo and meats cooked for 3 to 5 minutes, or until very light crisp. When the chorizo is ready, remove it from the heat.
Next, place a heavy-bottomed casserole dish (like a casserole dish) over medium heat. Add the baking dish to the soup with olive oil and chopped onions and sauté for 5 to 10 minutes or just until the vegetables are tender. Add room air and freshly cooked food for 2 minutes. Then add the rice and stir so that it is well mixed with the oil and onion, and cook for another 2 minutes. Finally, add the sherry wine and simmer until the liquid is completely absorbed.
In another pot, combine the broth with the saffron, paprika, red pepper and 3 teaspoons of kosher salt and cook together over low heat.
Next, add 1/2 cup of broth to the rice and stir continuously until absorbed, adding even more cups until all the liquid is incorporated. Finally, lower the heat so that the rice remains hot.
When the rice is creamy, remove it from the heat, add the chorizo with the fat from the pan and mix it with the rice. Add the mixture and the new mixture with the rest of the ingredients just from the bottom. Finally, add salt to taste if necessary.
Serve immediately with extra grated Manchego on top.