Chorizo and Manchego Risotto

Instructions

• This flavorful risotto recipe has got the best of both worlds, the ease and luscious creamy texture of Italian Risotto with the savory Spanish flavors of paprika, chorizo and aged Manchego cheese. This must-try risotto recipe comes from Alejandra Ramos on her website Always Order Dessert!

  Step 1

• Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chorizo and cook 3-5 minutes, or until slightly crisped and rendered. Remove from heat.

  Step 2

• Place a heavy bottom pot (such as a Dutch oven) over medium heat. Add two tablespoons olive oil and the diced onions. Sauce 5-10 minutes, or until tender. Add the garlic and cook just until fragrant (2 minutes). Add the rice and stir to coat in the oil and onions. Cook 2 minutes. Add the sherry or wine and let simmer until completely absorbed.

  Step 3

• In a separate pot, combine the broth, saffron, paprika, red pepper, and 3 teaspoons of kosher salt, and bring to a gentle simmer.

  Step 4

• Add the seasoned hot broth to the rice, 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. Adjust heat so the rice stays at a low simmer.

  Step 5

• Once all the broth has been added and the rice is creamy and just barely tender, remove from heat. Add the chorizo with any fat in the pan and stir into the rice. Add the cheese and stir in until melted. Taste and adjust seasoning with more salt as needed.

  Step 6

• Serve immediately with additional grated manchego on top.