Cider and Chorizo Risotto.
Back at it again with risotto. I simply just can’t get enough of the stuff. Creamy, Starchy, Filling, Great Left Overs, My Kids Actually Eat It - ticks enough boxes for me! Once you have mastered the basics of risottos, it really becomes a blank canvas to trial out different ingredients and flavors. From the braising liquids (wine, beer, cider, beef stock, chicken or veg), proteins (meat, chicken, seafood, bison, elk) or simply a cheese or vegetarian approach, the world is your oyster with risottos. This meal, I happened to have both a great local hard apple cider and some premium beef chorizo on hand…. so off to risotto land I went.
For the Risotto:
3/4lb Spanish Chorizo (these normally are always pre-cooked. Mexican Chorizo is basically ground chorizo, so doesn’t hold up into nice bite size pieces - so opt for Spanish chorizo if you can find it. )
2 cups Arborio rice (rinsed)
2 shallots or 1 small onion, finely diced
4 cloves garlic, minced
2 Tablespoons olive oil or grape seed oil.
3-4 cups stock, kept warm in pot on stove (any stock is fine here, I went with chicken as I had it on hand)
1 bottle favorite hard cider (I don’t see a problem with using regular non boozy cider here either)
1 cup freshly shredded white cheese (Aged white cheddar, Gouda, Havarti, etc.)
2 Sprigs each of Thyme, Oregano, and Rosemary (my go to mix), finely chopped
2 tsp of apple cider vinegar (or white wine vinegar)
Salt & Pepper
Directions:
1. Dice chorizo, and toss into a pan over medium heat with and sauté little bit of EVOO or Grape See Oil.
Once nicely fried, remove from the pan and set aside, making sure to leave the fat in the pan.
1. Sauté shallots and garlic in the chorizo oil, and season with salt and pepper on medium heat. Add in the rinsed Arborio rice to the pan and toast for 2-3 mins. Add in your chopped herbs for that last minute. If the pan is dry, add in a knob of butter or a splash more oil. Hit it will a little more S&OP (I always season throughout the process)
2. Add in your cider and stir with wooden spoon until mostly absorbed. Then your stock is up next.
**I do tend to take out the cider a few hours before so it is room temperature, but it’s not a deal breaker.
3. Continue this cycle with the simmering chicken stock (1 cup at a time until it’s mostly absorbed) until the rice is cooked (about 20-25 mins) 4. Off the heat melt in the cheese and season with generous salt and pepper and your vinegar.
5. Garnish with your favorite herbs.
