Recipes

Chorizo risotto recipe from chef Michael Schlow of Boston's Tico restaurant

A Boston chef's globe-trotting risotto
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At chef Michael Schlow's new Boston restaurant, Tico, the flavors of Spain, Mexico and South America all mingle on a menu of tapas-style plates. Many of the dishes are inspired by the chef's travels around the world, including this risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain) to create a creamy, soul-satisfying dish that can be enjoyed alone or as an accompaniment to a main dish from one of many cuisines.

Chorizo Risotto

Recipe adapted from Michael Schlow, Tico, Boston

Yield: 4 main-course servings

Ingredients

4 cups vegetable stock, preferably homemade

¼ cup extra-virgin olive oil

¾ cup finely diced yellow onions

2 garlic cloves, minced

1 cup arborio rice

1 cup dry white wine

½ pound cured Spanish chorizo, diced

¼ cup thinly sliced scallions (white and light-green parts only), plus more for garnish

3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)

1 cup finely grated Parmesan cheese, plus more for garnish

Salt and freshly ground pepper

Directions

1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.

2. In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.

3. Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.

4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.

5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

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