“Chef Michael Schlow's (Tico), Chorizo Risotto, which combines smoky pasilla chiles (Mexico) and a generous serving of chorizo (Spain).”

Ingredients Nutrition

  • 4 cups vegetable stock, preferably homemade
  • 14 cup extra virgin olive oil
  • 34 cup yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 cup arborio rice
  • 1 cup dry white wine
  • 12 lb spanish chorizo, diced and cured
  • 14 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
  • 3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
  • 1 cup parmesan cheese, finely grated plus more (to garnish)
  • salt & freshly ground black pepper


  1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
  2. In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
  3. Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
  4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
  5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

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