Portugese Risotto
Indulge in a vibrant bowl of Portuguese Risotto, where creamy Arborio rice meets the bold flavors of smoky chorizo, saffron-infused chicken stock, and a hint of paprika. This Mediterranean-inspired twist on traditional risotto balances the richness of butter and Parmesan cheese with the freshness of diced tomatoes and chopped parsley. Each bite bursts with sunny Portuguese character, thanks to a clever use of ingredients like dry white wine and aromatic garlic. Perfect for a cozy weeknight dinner or an impressive dinner party dish, this one-pot masterpiece comes together in just 50 minutes and serves four. Serve it warm, garnished with fresh parsley, for an irresistible, flavor-packed meal that transports your taste buds straight to Portugal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 200 grams Chorizo sausage
- 1 large Onion, finely diced
- 3 cloves Garlic, minced
- 300 grams Arborio rice
- 100 milliliters Dry white wine
- 1 liter Chicken stock, warm
- 1 pinch Saffron threads
- 1 large Tomato, diced
- 1 teaspoon Paprika
- 3 tablespoons Fresh parsley, chopped
- 50 grams Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil and butter in a large pan over medium heat.
Add the chorizo sausage, sliced into thin rounds, and cook until it starts to release its oils and becomes slightly crispy. Remove and set aside.
In the same pan, add the diced onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Stir in the Arborio rice, ensuring each grain is coated in the oil and toasted slightly, about 2 minutes.
Pour in the white wine and stir continuously until the wine is almost fully absorbed by the rice.
Dissolve the saffron threads in the warm chicken stock. Add the stock to the rice one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
Halfway through adding stock, stir in the diced tomato, crispy chorizo, and paprika.
Continue adding stock and stirring until the rice is creamy and cooked al dente, approximately 18-20 minutes.
Once the rice is cooked, stir in the chopped parsley and grated Parmesan cheese. Adjust the seasoning with salt and black pepper to taste.
Remove from heat and let the risotto sit for 2 minutes before serving.
Garnish with additional parsley and serve warm.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 10552 mg | 459% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.0 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 766 mg | 59% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1222 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
