Saturday, September 30, 2006

Risotto Risotto Risotto

Short grain arborio rice is used to make creamy risotto, any flavor can be used, so its a great way to use things that everyone has on hand in the fridge.
I made this Southwest chorizo and corn and its great if you like spicy.

Southwest risotto
1 cup arborio rice
4 cups water or chicken stock
1/2 pound bulk chorizo sausage
1/2 diced red onion
1 stalk diced celery
2 cloves chopped garlic
2 ears fresh shucked corn
1 T chopped cilantro and parsley

1. saute chorizo till cooked, drain.

2. Add celery, onion, garlic, rice and saute low heat for a few min.

3. Add water or stock and stir slowly till liquid is half gone.

4. Add the corn and finish cooking, add herbs at the end, season to taste.

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