Today, may I suggest a mix of both recipes?… My shrimp and chorizo risotto!
It was a special request from my son who adores risotto, who adores chorizo and who adores shrimps!!
I made it all!! 3 in 1!! 😉
We will stick to the basic risotto recipe, with parmesan cheese at the end of the recipe. I chose to use a broth instead of white wine (honestly because I didn’t have any open bottle, otherwise a glass would probably have ended up in my stew pan…).
The mandatory utensils:
And iron cast stew pan, I chose a 26 cm diameter Staub
A sauce pan for the broth
And a heat resistant spatula
And that’s it!
Shall we make risotto now?
The recipe, Chef!
Shrimp and Chorizo Risotto
- 300 g risotto rice
- 750 g chorizo
- 20 shrimps
- 1 onion
- 100 g grated parmesan cheese
- Sunflower oil
- 1,5 liter chicken broth
- Ground coriander
- Red mild pepper
Cook gently the minced onion with one tablespoon of oil in a pan.
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 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.
Add the chorizo cut in slices to the onions, then add the shrimps.
Add the parmesan cheese to the rice.
Season with salt, pepper, ground coriander and red mild pepper.
Add the onion/chorizo/shrimps.
Serve and enjoy !