Chorizo and Roasted Red Pepper Risotto, a dish that perfectly encapsulates the bold flavors of the mediterrranean. This risotto combines the spicy, smoky chorizo notes with the sweet, charred depth of roasted red peppers, creating a vibrant and colorful dish that’s as pleasing to the eye as it is to the palate. The creamy Arborio rice, simmered with a rich broth, melds wonderfully with the robust ingredients, while a hint of Parmesan cheese adds a luxurious creaminess. This risotto is a feast for the senses, topped with toasted walnuts for an added crunch. Perfect for a cozy dinner or a special occasion, our recipe will guide you through creating this flavorful masterpiece that’s sure to impress.
AuthorJulia ForesekCategoryItalian, Rice & RisottosDifficultyIntermediatePrepare the Ingredients: Heat the broth in a saucepan and keep it warm over low heat. Dice the chorizo and roasted red peppers, chop the onion, and mince the garlic.
Cook the Chorizo: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until it starts to crisp and release its oils, about 3-4 minutes. Remove the chorizo from the pan and set aside.
Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onion and garlic, sautéing until the onion is translucent and soft, about 2-3 minutes.
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and chorizo flavors. Toast the rice for about 1 minute until it's slightly translucent.
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
Add the Flavors: Stir in the diced chorizo and roasted red peppers. If using, add the smoked paprika now for an extra layer of smokiness. Cook for another 2-3 minutes, allowing the flavors to meld.
Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve: Garnish with chopped parsley before serving. Enjoy the creamy, flavorful risotto with a burst of chorizo and roasted red pepper in every bite.
Ingredients
Directions
Prepare the Ingredients: Heat the broth in a saucepan and keep it warm over low heat. Dice the chorizo and roasted red peppers, chop the onion, and mince the garlic.
Cook the Chorizo: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until it starts to crisp and release its oils, about 3-4 minutes. Remove the chorizo from the pan and set aside.
Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onion and garlic, sautéing until the onion is translucent and soft, about 2-3 minutes.
Toast the Rice: Add the Arborio rice to the pan, stirring to coat the grains in the oil and chorizo flavors. Toast the rice for about 1 minute until it's slightly translucent.
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
Deglaze: Pour in the white wine and stir until it has been fully absorbed by the rice.
Add the Flavors: Stir in the diced chorizo and roasted red peppers. If using, add the smoked paprika now for an extra layer of smokiness. Cook for another 2-3 minutes, allowing the flavors to meld.
Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve: Garnish with chopped parsley before serving. Enjoy the creamy, flavorful risotto with a burst of chorizo and roasted red pepper in every bite.
Perfect Wine Pairing
A Tempranillo from Rioja, Spain, is an excellent wine choice to complement the spicy and smoky flavors of the Chorizo and Roasted Red Pepper Risotto. This full-bodied red wine offers a balance of fruit, tannin, and acidity that pairs beautifully with the robustness of the chorizo and the sweetness of the roasted red peppers. Look for a Tempranillo with notes of cherry, plum, and tobacco, which will harmonize with the dish’s smoky and spicy character, while its smooth finish will cut through the risotto’s richness.
