Risotto in a rich Chorizo flavoured tomato broth! It’s creamy, packs plenty of flavour and is definitely a step up from the basic risotto!
I have a feeling that this is the very first recipe I’ve shared that has kale in it. Gasp, shock horror!!! It is not that I don’t like kale, I actually like it just fine. It’s just that it’s usually pretty darn expensive! Damn food trends. It’s ruining so many undiscovered fabulous budget foods. Like beef cheeks. Mussels. Lamb ribs. All these things that were crazy cheap 10 years ago and now not so cheap!
I honestly remember over 10 years ago when I was watching a Lidia’s Italy show (hands up if you love Lidia too!!!), she made something using kale, I went hunting for it but couldn’t find it anywhere. Nowhere!!! And now it’s EVERYWHERE!
So anyway, the reason I don’t share many recipes using kale is because it is more expensive than similar vegetables like silver beet, spinach etc. However on this occasion it was on sale at Harris Farms so I loaded up!
I’m happy to be sharing something that is quite straightforward to make today. I’ve had one of “those weeks” when so many things are not going to plan. Including some rather epic kitchen disasters. Such as this Iranian Rice Cake fail which I shared on Instagram.
I really love experimenting, creating and trying new recipes. But on days like today, I need to share something straightforward, a real crowd pleaser.
And chorizo is always a crowd pleaser, isn’t it?? 😉
I have a theory that Chorizo is like bacon – it just makes everything better. When it’s sautéed, it releases all the beautiful flavours and the red oil left in the pan is perfect for using as a base for the stock of a risotto.
I give the red colours more oomph by making the stock a tomato based stock. Because I just feel like chorizo and tomato is a perfect match, both in flavour and colour. But you could skip the tomato and make this a traditional cream coloured risotto if you want!
So without further ado, I present to you my Chorizo Risotto. Oh – with kale. Which I added for nutrition and colour, only because it was on sale. 😉 Feel free to substitute with spinach (fresh or frozen), silverbeet or baby spinach leaves! – Nagi x
- 3 cups chicken broth/stock , salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata (Note 1)
- 1/2 tbsp olive oil
- 12 oz / 350g chorizo , some sliced and the remainder finely chopped (Note 7)
- 1 onion , finely chopped (brown, white or yellow)
- 2 garlic cloves , minced
- 1 1/2 cups arborio rice (risotto rice) (Note 2)
- 1/2 cup white wine (sub with chicken broth or water)
- 5 cups kale leaves , removed from stalk, torn into bite size pieces (packed) (Note 3)
- 2 - 4 + tbsp butter
- Freshly grated parmesan cheese (optional)
Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)
Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.
There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.
Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.
Add rice and stir to coat grains in oil until translucent.
Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.
Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.
When the risotto is done (Note 5), remove it from the stove.
Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).
Adjust salt and pepper to taste. Serve immediately! (Note 6)
1. Tomato passata is pureed tomatoes and comes in bottles. You can purchase it in the pasta aisle in Australian supermarkets. You could also puree canned tomato OR substitute with 1 tbsp tomato paste + 1 x 400g/14oz can crushed tomato + 1/2 cup water.
2. Arborio is a type of rice that is used specifically for risotto.
3. Kale bunches differ drastically in size, so I measure it roughly by cups! To prepare kale leaves, remove the leaves from the tough thick stalk running through the middle of each kale leaf. Then tear into bite size pieces. I used about 3 large kale leaves to get 5 packed cups.
4. Having the stock warm makes the risotto cook more evenly and creamy, as risotto should be! Adding cold stock into the risotto brings the temperature down and your risotto won't be as creamy, also the outside of the rice can overcook and become mushy before the inside is cooked.
5. You may not need all the liquid. If you need more, use hot tap water.
6. Risotto does not keep well! It absorbs all the liquid and becomes firm. Use leftovers for Arancini Balls (also here are a baked version)- heavenly! Or add egg and cheese and make FRITTERS!
7. Use the raw chorizo that needs to be cooked before eating, not the cured chorizo that is like salami that can be eaten without cooking.