Since making my first ever risotto a couple of months ago they have become a staple dish here at casa az. Until now I’ve been sticking with mushroom & veg versions … that is, until my pal WeeRascal boasted of having a chorizo & lobster risotto a while ago. And well, I just had to try it out for myself, though I substituted giant prawns (gambon gordo) for lobster. I made it pretty much following the same recipe as the mushroom risotto, but I added the heads and shells of the gambas to the chicken broth – and wow! – the broth turned out gorgeous. In fact, I think this is one of the most delicious meals I have ever made. I was a bit unsure about adding too many ingredients, so I tried it first without and then with the broccoli. They were both great, and I liked having some green stuff in there, making it a more complete “one dish” meal.
Revised recipe and instructions below the links:
(as well as “close up” shots of both versions)
- 3 tbsps olive oil, divided
- 3-6 cloves garlic, thinly sliced
- 1 small onion (or two shallots), diced
- 200 grams white mushrooms, sliced
- broccoli florets, lightly steamed
- 200 grams chorizo
- 1/2 kilo extra large gambas
- 2 cups (370 grams) aborio rice
- 1/2 cup (250 ml) dry white wine
- 6 -7 cups hot chicken broth
- 1/2 cup butter
- 1/2 cup grated parmesan cheese
- freshly ground black pepper to taste
Heat chicken stock with shells & heads from the gambas, bring to a boil and then lower heat and simmer for about twenty minutes. Meanwhile fry the chorizo and steam the broccoli florets. Next, in a small frying pan, cook the gambas in a tbsp of olive oil (or butter) until just pink. Put aside. Sauté the sliced mushrooms in the same pan until tender, about 4-5 minutes and put to one side. You should now have your four ingredients ready. Strain the stock and keep warm.
In a large skillet, sauté the garlic and onion in the remaining 2 tbsp of olive oil until translucent, then add the rice and stir quickly until it is well-coated and opaque, about 1 minute. This cooks the starchy coating and prevents the grains from sticking. Then stir in the wine and cook until it is nearly all evaporated.
Now comes the part that requires some patience. Add the chicken/gamba broth 1/2 cup at a time, slowly stirring on a med-low heat and making sure the rice doesn’t stick to the sides of the pan. Continue to cook and stir, allowing the rice to absorb each addition of broth until the risotto is slightly firm and creamy, or al dente. This takes about 20 minutes.
When the rice is done add the butter, grated parmesan and pre-cooked ingredients. Stir and serve.
risotto with chorizo, gambas & mushrooms
risotto with chorizo, gambas, mushrooms & broccoli florets
another version with chorizo criollo, gambones and asparagus