Risotto Bravo
Dive into the bold, smoky flavors of Risotto Bravo, a dynamic twist on traditional Italian risotto with an irresistible Spanish flair. This creamy, indulgent dish features velvety Arborio rice infused with the robust essence of chorizo and a hint of smoked paprika, perfectly balanced by the richness of Parmesan cheese and a splash of dry white wine. The risotto is lovingly stirred with warm chicken or vegetable stock for ultimate creaminess and garnished with fresh parsley for a pop of color and freshness. Ideal for a hearty weeknight dinner or an impressive dinner party centerpiece, Risotto Bravo is the perfect combination of comfort and sophistication. It's a must-try for anyone seeking an exciting take on classic risotto.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 6 ounces Chorizo, diced
- 1 teaspoon Smoked paprika
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
In a large heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and diced chorizo and cook for another 3 minutes, allowing the chorizo to release its flavor.
Sprinkle the smoked paprika over the mixture and stir well to coat evenly.
Add the Arborio rice to the pan and toast it for 2 minutes, stirring frequently to prevent burning.
Pour in the white wine and stir continuously until the wine has mostly evaporated.
Begin adding the warm stock, one ladleful at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding the next ladleful. Repeat this process for about 20-25 minutes until the rice is creamy and al dente.
Once the risotto is cooked, remove the pan from heat and stir in the grated Parmesan cheese and remaining tablespoon of butter. Mix well to combine.
Season with salt and black pepper to taste, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.7 g | 173% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 9227 mg | 401% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1251 mg | 27% | |
*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.
