Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, red risotto with chorizo (or fake bacon). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red risotto with chorizo (or fake bacon) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Red risotto with chorizo (or fake bacon) is something which I’ve loved my entire life. They are fine and they look fantastic.
In another pan, heat the stock with the tinned tomatoes. Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.
To get started with this particular recipe, we must first prepare a few ingredients. You can have red risotto with chorizo (or fake bacon) using 10 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make Red risotto with chorizo (or fake bacon):
- Get 1 shallot, finely sliced
- Get 1 clove garlic, finely sliced
- Take 40 g sliced chorizo (20g chorizo / 20g fake bacon, chopped small)
- Prepare 1/2 bunch coriander
- Get 500 ml veg stock
- Take 200 g chopped tomatoes
- Take 150 g arborio rice
- Take 100 ml red wine
- Get 25 g Parmesan
- Make ready Evoo, s&p
Meanwhile, in a large pan over a medium. Heat a tablespoon of oil in a large frying or wok and add the onions, celery and red pepper. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Heat the stock in a saucepan.
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Steps to make Red risotto with chorizo (or fake bacon):
- Oil in pan on medium. Add coriander stalks, shallot, garlic and chorizo / fake bacon and fry for 5 mins to soften shallot and start to crisp chorizo.
- While it's cooking, heat stock with tinned tomatoes in a pan.
- Add rice to fried mix and stir to coat grains. 1-2 mins. Then add red wine to rice mix. Stir and cook to nearly all gone, then add stock/tomato mix one ladle at a time, waiting for it to absorb before adding more. 20 mins or less.
- When rice is al dente, add last ladle of juice. Add grated Parmesan and season. Take off heat and cover. Leave for 5 minutes. Serve topped with cheese and coriander.
Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Heat the stock in a saucepan. Add the rice and turn up the heat so it almost fries. After a minute the rice will look slightly translucent. In the same skillet you used to cook the chorizo, sauté the bacon strips briefly, and then add them and the chorizo to the slow cooker.
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