Recipe: Yummy Risotto tomate chorizo

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Risotto tomate chorizo. Instructions Heat the oil in a large frying pan/skillet Add the chorizo and cook till crisp and oil is all released Lower the heat and add the rice and stir well so all rice is coated in oil Add the tomatoes Mix the wine with the hot stock Start adding the stock a ladle full at a time and stir, once. Splash in the vinegar, then add the tomatoes and stir well. RISOTTO WITH TOMATO AND CHORIZO Chorizo sausage is a great base for this risotto, and the final addition of Tabasco-marinated tomatoes gives the dish a fresh flavor followed by a subtle kick.

Risotto tomate chorizo Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent. You can have Risotto tomate chorizo using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Risotto tomate chorizo

  1. You need of huile d'olive.
  2. You need 1 of oignon émincé.
  3. Prepare 300 g of riz Arborio.
  4. It’s 5 cl of vin blanc.
  5. It’s 30 cl of bouillon de volaille.
  6. You need 100 g of chorizo.
  7. Prepare 2 of belles tomates, coupées en morceaux.
  8. You need of sel, poivre.

Lleno de sabor y muy cremoso. Nuestra receta de risotto es perfecta para compartir y disfrutar de un plato muy mediterráneo. Add vegetable stock paste, chorizo, tomatoes and water. HEAT olive oil in the large skillet and sauté the red onion for a few minutes.

Risotto tomate chorizo step by step

  1. Faites revenir l'oignon dans un peu d'huile. Ajoutez le riz et laissez cuire 2 à 3 min..
  2. Versez le vin blanc, remuez. Une fois évaporé, ajoutez le bouillon petit à petit, jusqu'à ce qu'il soit absorbé par le riz..
  3. Ajoutez le chorizo,les tomates, assaisonnez. Laissez cuire 2-3 minutes..

ADD the chorizo and after another few minutes also add the pepper. After again a few minutes, ADD the risotto rice and cook until the rice is glossy. ADD the tomato paste and shortly cook it. When the risotto is ready, add the chorizo, parmesan, basil and reserved tinned cherry tomatoes and gently stir through, without breaking up the tomatoes. Heat the remaining olive oil and fry the garlic slices.