How to Prepare Yummy Risotto tomate chorizo

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Risotto tomate chorizo. Splash in the vinegar, then add the tomatoes and stir well. No matter how you choose to personalize a risotto, it will usually include short-grain rice (such as Arborio), white or red wine, broth, Parmesan cheese, and often, a little butter. I decided to flavor the broth further with tomato paste in this version.

Risotto tomate chorizo Chorizo & tomato risotto Chorizo & tomato risotto The chorizo sausages give this risotto a lovely rich flavour, but you can also try other Waitrose sausage varieties. Adding the stock a little at a time gives the perfect texture to the rice so it's worth the extra work. In another pan, heat the stock with the tinned tomatoes. You can cook Risotto tomate chorizo using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Risotto tomate chorizo

  1. You need of huile d'olive.
  2. Prepare 1 of oignon émincé.
  3. Prepare 300 g of riz Arborio.
  4. Prepare 5 cl of vin blanc.
  5. You need 30 cl of bouillon de volaille.
  6. It’s 100 g of chorizo.
  7. You need 2 of belles tomates, coupées en morceaux.
  8. It’s of sel, poivre.

Add the rice to the shallot mixture and stir to coat the grains. 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.

Risotto tomate chorizo instructions

  1. Faites revenir l'oignon dans un peu d'huile. Ajoutez le riz et laissez cuire 2 à 3 min..
  2. Versez le vin blanc, remuez. Une fois évaporé, ajoutez le bouillon petit à petit, jusqu'à ce qu'il soit absorbé par le riz..
  3. Ajoutez le chorizo,les tomates, assaisonnez. Laissez cuire 2-3 minutes..

Your chorizo and tomato risotto is ready when you can drag a wooden spoon through it and the risotto slowly flows back into place. Add your seasoning and serve your chorizo and tomato risotto with some more Parmesan sprinkled on top. In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. HEAT olive oil in the large skillet and sauté the red onion for a few minutes. ADD the chorizo and after another few minutes also add the pepper.