Description
A rich and creamy chorizo and kale risotto combining spicy, savory chorizo with tender, vibrant kale cooked in a tomato-infused arborio rice base. This hearty dish features perfectly cooked risotto made using gradual stock absorption, finished with butter and optional parmesan cheese for a luscious texture and deep flavor, perfect for a comforting weeknight dinner.
Ingredients
Scale
Stock
- 3 cups chicken broth/stock, salt reduced
- 2 tbsp tomato paste
- 2 cups tomato passata
Risotto
- 1/2 tbsp olive oil
- 350g (12oz) chorizo, some sliced and the remainder finely chopped
- 1 onion, finely chopped (brown, white, or yellow)
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice (risotto rice), uncooked
- 1/2 cup white wine (substitute with chicken broth or water if preferred)
- 5 cups kale leaves, removed from stalk, torn into bite-size pieces (packed)
- 2 – 4+ tbsp butter
- Freshly grated parmesan cheese (optional)
Instructions
- Prepare the stock: Whisk together the chicken broth, tomato paste, and tomato passata in a small saucepan over medium-low heat. Once heated, reduce to low to keep the stock warm throughout the cooking process.
- Cook the chorizo: Heat olive oil in a pot or large skillet over high heat. Add the sliced and chopped chorizo and cook until golden brown and fragrant. Remove the chorizo from the skillet and set it aside in a bowl.
- Check the oil in the skillet: Ensure there is some red oil left from the chorizo in the skillet. If not, add a small amount of olive oil to proceed.
- Sauté onion and garlic: Reduce heat to medium. Add the finely chopped onion and minced garlic to the skillet and cook for about 5 minutes until the onions are translucent and soft.
- Toast the rice: Add the arborio rice to the skillet and stir it to coat the grains in oil and cook until the rice turns translucent around the edges.
- Deglaze with wine: Pour in the white wine and increase heat to medium-high. Simmer while stirring until most of the wine has evaporated, enhancing the flavor of the rice.
- Cook the risotto with stock: Reduce heat to medium-low and add 1 cup of the warm stock to the rice. Stir occasionally until most of the liquid is absorbed. Repeat this process by adding one cup of stock at a time, stirring, until the risotto is tender but still firm to the bite (al dente), which should take about 15 minutes. Aim for a slightly saucier consistency as the next steps will thicken it further.
- Remove from heat: Once the rice is cooked to your liking, take the risotto off the stove.
- Finish with butter, chorizo, and kale: Stir in 2 to 4 tablespoons of butter vigorously to release the rice’s starch and create a creamy texture. Fold in the cooked chorizo and partially mix in the kale. Cover the pot with a lid and let it rest for 3 minutes to allow the kale to wilt gently.
- Season and serve: Adjust salt and pepper to taste. Serve immediately with freshly grated parmesan cheese if desired for an extra savory finish.
Notes
- Use salt-reduced chicken broth to control overall saltiness since chorizo adds saltiness already.
- Arborio rice is preferred for its high starch content, which creates the creamy risotto texture.
- Kale should be packed and torn into bite-sized pieces for even wilting and integration in the risotto.
- Keeping the stock warm helps maintain consistent cooking temperature and texture.
- Risotto is best served immediately to enjoy its creamy, saucy consistency.
- Butter amount can be adjusted to preference; more butter will yield a richer risotto.
- Some chorizo is sliced for texture contrast, while the remainder is finely chopped to infuse flavor evenly.
