Shrimp and Chorizo Risotto

Hey guys!

I already introduced here my chorizo and zucchini risotto and my red risotto with shrimps.

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!

Print Recipe

Shrimp and Chorizo Risotto

( Vote !)

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Serves: 5 Difficulty: Medium Price: $$

Cooking Time: 45 min

Ingredients

• 300 g risotto rice
• 750 g chorizo
• 20 shrimps
• 1 onion
• 100 g grated parmesan cheese
• Sunflower oil
• 1,5 liter chicken broth
• Salt
• Pepper
• Ground coriander
• Red mild pepper

Instructions

1

Cook gently the minced onion with one tablespoon of oil in a pan.

2

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.

3

Add two ladles of broth and cook until it is fully absorbed by the rice.

4

When it's done, start over again until your rice is cooked.

5

Add the chorizo cut in slices to the onions, then add the shrimps.

6

Add the parmesan cheese to the rice.

7

Season with salt, pepper, ground coriander and red mild pepper.

8

Add the onion/chorizo/shrimps.

9

Serve and enjoy !