Weekend is getting closer, fall too (at least where I live !!), what about a good risotto ? Great idea or what ??
So I spent a few days in Pays Basque this summer, South-West region of France, and I brought back a few of the local specialties such as a wonderful chorizo! Well … a few chorizos… But who’s counting ?? 😉
That gave me the idea to cook a chorizo and zucchini risotto (white zucchini from my garden of course !), hence my recipe today!
For a while, risotto meant frustration for me… I always had cooking issues … So to resolve this unbelievable problem (I know … my life is awfull …), I chose the brand Taureau Ailé for the risotto rice (it is really good and easy to cook) and my Staub round cocotte. This cast iron cookware enables a progressive heating that will help seriously with your risotto.
As far as zucchini is concerned, I chose the white ones because they remain ferm after cooking, even when you cut them in rather small pieces.
The recipe will be very good too with regular zucchini, or many other kind of vegetables, such as carrots or green peas …
Now, we don’t have all night to discuss about it ! The recipe chef !
Chorizo and Zucchini Risotto
- 360 g risotto rice
- 150 g chorizo
- One white zucchini (approx 400 g)
- 1/2 onion
- 10 cl white wine
- 75 g grated parmesan cheese
- Sunflower oil
- 1 liter chicken broth
Cook gently the minced onion with one tablespoon of oil in a pan.
Add the chorizo and zucchini, both cut in small pieces.
Leave in the pan at low heat.
In your cocotte, pour 2 to 3 tablespoons of oil and add the rice. Cook until the rice gets translucent (use regularly a spatula to mix your rice, it shouldn't get brown). This step will take a few minutes.
Add the white wine to the rice.
Then, pour two ladles of broth and cook until it is fully absorbed by the rice.
When it's done, start over again until your rice is cooked.
To finish with, add the onion/chorizo/zucchini then the parmesan cheese.
Add salt, pepper and nutmeg.
Serve and enjoy !
You can put cream instead of parmesan cheese. Be carefull, the chicken broth can be already salty. You may not need to add as much salt as you usually do. Taste the rice before adding more salt ...