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Risotto with roasted baby broccoli and crispy chorizo
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Curtis Stone's cozy risotto is perfect for chilly evenings.
Ingredients:
  • 50g hot Spanish chorizo, cut into matchstick-size strips
  • 72.80 gm olive oil, divided
  • 3 shallots, finely diced (1/2 cup)
  • 2 garlic cloves, finely chopped
  • 300.00 gm arborio rice
  • 187.50 gm dry white wine
  • 1530.00 gm (about) hot chicken stock
  • 680g baby broccoli, large stem ends trimmed
  • 80.00 gm (1/2 stick) butter
  • 187.50 ml grated tasty cheese, plus more for garnishb
Instructions:
  • Preheat the oven to a piping hot 250°C (230°C for fan ovens).
  • In a large nonstick sauté pan over medium-high heat, crisp up the chorizo in 2 tablespoons of oil for about 3 minutes until it turns golden. Transfer the chorizo to a plate using a slotted spoon.
  • Remove most of the oil from the pan, leaving just 1 tablespoon. Heat the pan over medium heat, then add the shallots and garlic. Sauté for 2 minutes until shallots are tender. Add the rice, sprinkle with salt, and sauté for 1 minute until lightly toasted. Pour in the wine and cook for 3 minutes until absorbed. Stir in 3/4 cup of hot stock and cook, stirring constantly until absorbed. Repeat with 3/4 cup of hot stock at a time, cooking for about 20 minutes total until the rice is al dente.
  • While the broccoli is baking, drizzle the remaining 2 tablespoons of oil over it, sprinkle with salt and pepper, then roast for approximately 12 minutes until the broccoli is tender-crisp and starting to caramelize. Slice the stems of half of the roasted broccoli and mix them with the florets to add to the finished risotto.
  • Take the risotto off the heat, incorporate the butter, then gently mix in 3/4 cup of cheese. Season with salt and pepper. Serve the risotto in four warm bowls, topping each with remaining roasted broccoli, cheese, and crispy chorizo. Enjoy promptly.

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