Chorizo & artichoke risotto

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Curtis Stone

4 ratings

Recipe by Curtis Stone

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1. Pour the chicken stock into a large pan and keep on the heat at a gentle simmer. Melt half the butter in a large, deep sided, heavy-based frying pan. Add shallots and garlic and cook until soft, but not brown, then tip in the rice and stir for 1 minute until the rice begins to turn translucent.
2. Pour in the wine and stir well, then add two handfuls of hot stock and stir until the rice has absorbed almost all of the liquid. Lower the heat and continue to add the stock, a couple of ladles at a time, only adding more when the rice has absorbed each additional of liquid. Continue until all the stock is used up - the risotto should be creamy and the rice tender. Add more stock if needed.
3. Meanwhile, throw the sliced chorizo into a small frying pan and fry until some fat has come out of the sausage. Reserve a few pieces for the garnish, then add the artichokes to the pan and stir to warm through. Remove risotto from the heat, then add chorizo and artichokes. Stir in remaining butter, 25g of parmesan and parsley.
4. Season well and transfer to a large serving dish. Garnish with the reserved chorizo and parmesan.

Curtis' tip

If you can find a good deli, this dish would be great with Spianata Calabrese, a type of spicy salami from Calabrese, a type of spicy salami from Calabria in southern Italy

582 kcalories, protein 18g, carbohydrate 72g, fat 23 g, saturated fat 1.1g, fibre 3g, salt 1.81 g

Latest comments and suggestions

• luv2eat

  04 November 2007

  luv2eat commented on this recipe

  This recipe was delicious. I also added mushrooms and used a larger quantity of marinated artichokes - as we love artichokes so much! I used Carnaroli rice in place of the arborio as the Italians here in Oz swear it makes a better risotto. The leftovers tasted even better the next day as the flavour had really developed. Would definitely make this one again!!

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• hairyhatman

  05 November 2007

  hairyhatman rated and commented on this recipe

  

  fantastically tasty, my favourite has always been a red wine, butternut squash risotto but this has swayed me! frying the chorizo gives the whole dish a great smoky flavour, and it's a fairly simple and quick recipe. Thumbs up!

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• Katrina

  24 November 2007

  Katrina rated this recipe

  

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• Cuileann

  29 December 2007

  Cuileann rated and commented on this recipe

  

  Try adding some mushrooms and/or frozen peas to the chorizo as it cooks. Some fennel seeds and a little paprika are also good additions to the rice.

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• sarah

  20 October 2008

  sarah rated and commented on this recipe

  

  This was pretty simple dish, and an interesting combination of flavours, however I thought it was a bit on the bland side and could have done with a more bold flavour? Perhaps I should have used more chorizo...

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Ingredients

• 1.2l chicken stock
• 50g unsalted butter
• 5 shallots , finely chopped
• 3 garlic cloves , finely chopped
• 350g arborio rice
• 200ml dry white wine
• 70g pack sliced chorizo , each slice cut into quarters
• 175g marinated artichokes (in olive oil), drained and halved
• 50g parmesan , grated (reserve 25g/1oz for the garnish)
• handful flatleaf parsley , finely chopped

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Difficulty and servings

Serves 4 - 4

Preperation and cooking times

Ingredients

• 1.2l chicken stock
• 50g unsalted butter
• 5 shallots , finely chopped
• 3 garlic cloves , finely chopped
• 350g arborio rice
• 200ml dry white wine
• 70g pack sliced chorizo , each slice cut into quarters
• 175g marinated artichokes (in olive oil), drained and halved
• 50g parmesan , grated (reserve 25g/1oz for the garnish)
• handful flatleaf parsley , finely chopped

582 kcalories, protein 18g, carbohydrate 72g, fat 23 g, saturated fat 1.1g, fibre 3g, salt 1.81 g

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