Red Wine Risotto with Chorizo

  • Yield : 4 to 6 servings
  • Prep Time : 45m
  • Ready In : 45m
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  • 1 cup minced sweet chorizo
  • 1 tablespoon olive oil
  • 1 small white onion, minced
  • 2 cups Carnaroli rice or Arborio, if not available
  • 2 cups red wine
  • 4 cups chicken stock, warmed
  • 2 tablespoons butter
  • 2 cups grated Mancego, plus more, for garnish
  • 1 cup peas, frozen, fresh, or canned
  • Chopped parsley, as a garnish


Step 1

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.

Step 2

Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.

Step 3

Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

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