Chorizo Risotto

By Beefman-2

Recipe adapted from Michael Schlow, Tico, Boston

Ingredients

• 4 cups vegetable stock, preferably homemade
• 1/4 cup extra-virgin olive oil
• 3/4 cup finely diced yellow onions
• 2 garlic cloves, minced
• 3 cup arborio rice
• 1 cup dry white wine
• 1/2 pound cured Spanish chorizo, diced
• 1/4 cup thinly sliced scallions (white and light-green parts only), plus more for garnish
• 3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)
• 1 cup finely grated Parmesan cheese, plus more for garnish
• Salt and freshly ground pepper

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

THIS RECIPE IS FOR THE AROMA RICE COOKER

Set your rice cooker to Sauté-Then-Simmer and add olive oil and onion. and garlic Sauté until onion is translucent and softened. Add rice and cook for 2-3 minutes more. Add wine and stir until absorbed into the rice onion mixture. Add the remaining ingredients and simmer till done.