Chorizo & Kale Risotto

By Nagi | RecipeTin Eats

Risotto in a rich Chorizo flavoured tomato broth! I used kale to add greens and a pop of colour, but you can substitute with spinach, or even leave it out!

Ingredients

• 3 cups chicken broth/stock (, salt reduced)
• 2 tbsp tomato paste
• 2 cups tomato passata ((Note 1))
• 1/2 tbsp olive oil
• 350g (12oz) chorizo (, some sliced and the remainder finely chopped (Note 7))
• 1 onion (, finely chopped (brown, white or yellow))
• 2 garlic cloves (, minced)
• 1 1/2 cups arborio rice ((risotto rice), uncooked (Note 2))
• 1/2 cup white wine ((sub with chicken broth or water))
• 5 cups kale leaves (, removed from stalk, torn into bite size pieces (packed) (Note 3))
• 2 - 4 + tbsp butter
• Freshly grated parmesan cheese ((optional))

Instructions

1. 1

   Whisk together Stock ingredients in a small saucepan over medium low heat. Once heated, turn down to low and keep warm. (Note 4)

2. 2

   Heat oil in a pot or large skillet over high heat. Add chorizo and cook until golden brown. Remove into a bowl and set aside.

3. 3

   There should be some red oil in the skillet from the chorizo. If not, add a bit of oil.

4. 4

   Turn heat down to medium. Cook onion and garlic for 5 minutes until translucent.

5. 5

   Add rice and stir to coat grains in oil until translucent.

6. 6

   Add wine, turn up the heat to medium high and simmer, stirring, until most of the wine has evaporated.

7. 7

   Turn heat down to medium low and add 1 cup of stock. Stir leisurely until mostly absorbed into the rice, then add another cup of stock. Continue 1 cup at a time until the risotto is just cooked - squeeze a grain, it should still be firm but cooked through - about 15 minutes. Make the risotto as saucy (or not) as you want - liquid will absorb in the next step so lean towards saucier than what you want.

8. 8

   When the risotto is done (Note 5), remove it from the stove.

9. 9

   Add butter (the more the better!) and stir energetically - this will activate the starch and make it creamy. Stir chorizo in then partially stir kale through the risotto. Plonk the lid on and let it rest for 3 minutes (kale will wilt in this step).

10. 10

    Adjust salt and pepper to taste. Serve immediately! (Note 6)