/ / Chorizo, Lemon & Spinach Risotto

Chorizo, Lemon & Spinach Risotto

Next time you’re feeling like the lead role in The Hangover sequel, I’ve got something for you.

You’ll need something to make you feel human again, something that comforts but nourishes. You need risotto. If you understand basic flavor combinations, you can’t really go wrong with risotto. Pick two or three things that go together and you’re done.

Once you’ve got the knack you can experiment endlessly. Red wine instead of white. Seafood. Root vegetables. Whatever, you can find a way to make it work.

There’s also something therapeutic about stirring a pot for 40-minutes. Best done with a glass of wine and some friends to talk to. Thank the Italians for risotto… they sure can’t play soccer, but man, can they cook.

Chorizo, Lemon & Spinach Risotto
Green Stock photos by Vecteezy

Ingredients (serves 4)

  • 1.5 cups Arborio rice
  • 700ml chicken stock
  • 3 chorizo sausages, sliced (about enough to make fill your hands cupped together)
  • 5 Tbsp butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 bottle of good quality dry white wine
  • 1 handful English spinach
  • juice of 1/2 a lemon
  • 1 cup grated Parmesan
  • 1 pinch smoked Spanish paprika
  • Salt & freshly ground pepper

Directions:

  1. Firstly, open the wine and pour yourself a glass. Get the stock warmed in a saucepan on a separate stove plate. Then fry the chorizo in your risotto pan for about 4-minutes to get all the fatty juices out. Remove chorizo and set aside, but leave the juices in the pan.
  2. Add 3 Tbsp butter and the onions. Saute for 5-minutes on medium heat. Add the garlic and saute another 2-minutes.
  3. Add the rice and saute for 2-minutes, stirring continuously (there’s a lot of that) to coat in the buttery mix.
  4. Add a cup of your white wine. Don’t cry about it, it’s necessary. Pour yourself another glass while it’s out of the fridge. Okay, now cook the rice – stirring constantly – until wine is mostly evaporated, about 2-minutes.
  5. Then add about a 3/4 cup of stock. Stir in well, making sure no rice is sticking to the bottom of the pan. Keep stirring and when the liquid is almost evaporated, add another 3/4 cup. Repeat until your rice gets a thick, creamy texture, which should coincide with your stock running out. Taste a few pieces of rice to test – they should be soft all the way through, but not mushy. Don’t stop stirring the duration.
  6. Once cooked, remove the pan from heat. Add the chorizo again, with the spinach, lemon juice, remaining butter, and parmesan. Stir well, then season with salt & pepper. Divide onto serving plates and sprinkle some Spanish paprika over each. Enjoy the rest of your wine with dinner.

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