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Sunday, October 13, 2013

Chorizo, Cauliflower and Porcini Risotto| You've Got Meal!

Cooking rice is something that doesn’t happen nearly enough in our kitchen, so, when we had to plan a meal for a couple of guests coming over, this risotto dish came to mind. Maybe I was influenced by the fact that we had all in the ingredients in our pantry or fridge, but who knows?

So, a nice piece of spicy chorizo sausage, about 200 grams, cut into slices, 
200 grams of cauliflower florets, 
300 grams of porcini , cut into big chunks (that’s the way I like them, feel free to change it), 
1 large onion diced, 
3 cloves of garlic, diced, 
about 220-250 grams of rice (use a risotto appropriate variety), 
100 grams of a good quality dry white wine, 
400 ml of vegetable or chicken stock, 
100 grams of butter and 
your heart’s desire of parmesan, salt, pepper and olive oil.

 Start of by cooking the onion and garlic on high heat for a couple of minutes, until they start softening. Add the meat and cook it for another 3-4 minutes, after which add the mushrooms and give those another 4 minutes, making sure that they are coated in the chorizo infused oil in the pan. Throw in the cauliflower and cook that for another 3-5 minutes. Add the rice, salt and pepper and cook it without liquid for 2 minutes, constantly stirring so that it mixes with the rest of the ingredients. Add the wine and reduce it on high heat down to about a third. Add the stock, reduce heat to medium-low and cook until the liquid has reduced enough and the rice has a creamy rich consistency. If necessary, add more stock.

Right at the end, put in the butter and whisk it in so that it melts and mixes in uniformly. Remove from heat and add the grated parmesan, whatever quantity you feel like and some parsley (optional, our guests didn’t need it). If you feel that the chorizo doesn’t hold the spicy kick you need in this risotto, add a diced red (for visual purposes) chili with the onion and garlic.

 To serve as a salad for this risotto, I opted for a very nice lemony, crunchy blistered  broccoli. I already explained how to make that in this recipe, the difference in this instance being that I didn’t add garlic but only lemon, some more olive oil, salt, pepper, chili and some tomato tiny cubes. If you have some nice salad leaves (some lola rosa works nice for taste and it brings a nice visual upgrade) you can mix them in for a more salad-ish feel to this broccoli.


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