Risotto with Chorizo (Pork Sausage)
Sam Sifton shared this recipe in The New York Times a few years ago. It's especially wonderful on a winter night. It could be made faster in a pressure cooker but I'm rarely in a rush when I cook.
Risotto with Chorizo (Pork Sausage)
Sam Sifton shared this recipe in The New York Times a few years ago. It's especially wonderful on a winter night. It could be made faster in a pressure cooker but I'm rarely in a rush when I cook.
Cooking Instructions
- 1
In a sauce pan heat stock and keep it simmering.
- 2
In a Dutch oven cook sausage without oil until no sausage is pink. Remove and set aside.
- 3
In the pork fat sauté onion with salt for 10 minutes, stirring frequently.
- 4
Add rice and sauté for a few minutes, stirring frequently. If there's not enough fat add some butter.
- 5
Add sherry or wine to deglaze. Cook until absorbed.
- 6
Pour a ladle of hot broth on the rice, stirring constantly. When liquid is absorbed, add another ladle of broth. Repeat until 4 cups of broth are incorporated. NOTE: At this point the preparation of the risotto can be interrupted for an hour or two until guests arrive, if desired. Just turn off the heat and cover the risotto and stock to keep warm. Otherwise continue cooking.
- 7
Add sausage. Add remaining stock in ladles, always stirring.
- 8
Turn off heat. Add pepper, lemon (zest and juice), cheese and parsley. Mix. Adjust seasoning to taste. Serve with more Parmesan cheese, if desired.
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