Mama Mangia
Super Moderator
Shrimp and Chorizo Risotto
1 cup risotto rice, 2 cups chicken stock, 1 clove garlic, chopped, 1/2 onion, chopped, 2 tbsp. olive oil, 1 tbsp. butter, 1 tsp. chopped parsley, 20 peeled and cleaned shrimp (size 41-45), 6 ounce thickly sliced chorizo, 2 ounce dry white wine, 1/4 cup grated Parmesan cheese, a few strands of saffron, salt and pepper to taste.
Recipe : In a large skillet heat the butter and olive oil and saute the onion and garlic for about 3 minutes. Add the chorizo and saute for 3 minutes more. Add the shrimp and saute until it is orange, usually about 2 minutes. Deglaze with the white wine. Boil the rice until half-cooked, rinse it and add it to the vegetables in the skillet. Bring the stock to a boil with the saffron strands added. Add the hot stock and cook stirring until the stock is absorbed. Add parsley and grated Parmesan cheese, and season to taste with pepper and salt. This recipe is a cross-breed between a traditional risotto and paella.
1 cup risotto rice, 2 cups chicken stock, 1 clove garlic, chopped, 1/2 onion, chopped, 2 tbsp. olive oil, 1 tbsp. butter, 1 tsp. chopped parsley, 20 peeled and cleaned shrimp (size 41-45), 6 ounce thickly sliced chorizo, 2 ounce dry white wine, 1/4 cup grated Parmesan cheese, a few strands of saffron, salt and pepper to taste.
Recipe : In a large skillet heat the butter and olive oil and saute the onion and garlic for about 3 minutes. Add the chorizo and saute for 3 minutes more. Add the shrimp and saute until it is orange, usually about 2 minutes. Deglaze with the white wine. Boil the rice until half-cooked, rinse it and add it to the vegetables in the skillet. Bring the stock to a boil with the saffron strands added. Add the hot stock and cook stirring until the stock is absorbed. Add parsley and grated Parmesan cheese, and season to taste with pepper and salt. This recipe is a cross-breed between a traditional risotto and paella.
