Recipes
Tomato, Chorizo and Red Wine Risotto
Tomato, Chorizo and Red Wine Risotto
Recipe Details
by Charmaine So
Ingredients
General Ingredients
Decorative ingredients
Step by Step Instructions
Step 1
In a bit pot, mix together chicken broth and chopped tomatoes. Stir and bring to a boil. Lower heat and let simmer.
Step 2
In a deep big frying pan, add olive oil and sauté shallots, garlic and chorizo for about 3 minutes.
Step 3
Add the risotto rice to the pan and stir to coat the grains. Cook over medium high heat for 1 minute.
Step 4
Add in red wine and stir well to cook until almost all the wine has evaporated.
Step 5
Add the hot broth to the rice mixture, just covering the rice. Cook until most of the broth is absorbed, add the next ladle of broth. Repeat until all broth is added and the whole process is about 15 minutes.
Step 6
Cook until the rice is done and tender. Season with sugar, salt and black pepper.
Step 7
Plate up and serve with Parmesan cheese and chopped parsley.
Ingredients
General Ingredients
Decorative ingredients
by Charmaine So
Step by Step Instructions
Step 1
In a bit pot, mix together chicken broth and chopped tomatoes. Stir and bring to a boil. Lower heat and let simmer.
Step 2
In a deep big frying pan, add olive oil and sauté shallots, garlic and chorizo for about 3 minutes.
Step 3
Add the risotto rice to the pan and stir to coat the grains. Cook over medium high heat for 1 minute.
Step 4
Add in red wine and stir well to cook until almost all the wine has evaporated.
Step 5
Add the hot broth to the rice mixture, just covering the rice. Cook until most of the broth is absorbed, add the next ladle of broth. Repeat until all broth is added and the whole process is about 15 minutes.
Step 6
Cook until the rice is done and tender. Season with sugar, salt and black pepper.
Step 7
Plate up and serve with Parmesan cheese and chopped parsley.