David and I have been making risotto for a long time. It’s one of those things that impresses non-cooking people, just by the sound of it, but it’s really not that hard to make at all. It just requires a little bit of attention. We make a more basic risotto that is delicious, with the traditional Parmesan cheese, but I’ve also developed a few variations on that theme, and this is one of them.
This risotto is just as creamy as the traditional kind, with added bite from the sharp cheddar cheese and added spice from the spicy mexican sausage. I put a little sour cream on mine, but that’s not necessary, I suppose (David skips it). This really turns out to be a like spicy Mexican Macaroni and Cheese. Yum.
- 3.5 Cups Chicken Stock or Chicken Broth
- 1/2 C. white wine
- 1 Cup of sharp cheddar cheese (I prefer Tillamook’s Special Reserve Extra Sharp Cheddar, it’s not hard for us to go through a pound a week of this stuff!).
- 1/2 Pound Mexican Chorizo Sausage
- 1 Cup Arborio rice
- 1/4 tsp ground cumin
- In a medium saucepan, combine chicken stock and white wine and bring to a boil.
- Saute chorizo with garlic in a medium skillet, until cooked through, about 7-8 minutes. Drain and put aside, reserving about a tablespoon of the chorizo drippings in the skillet.
- In the same skillet, add arborio rice and cook over medium high heat until grains start to turn translucent and shiny at the edges. The chorizo drippings will give everything kind of an orange tinge. You want to make sure that all of the grains of rice get coated, so if there’s not enough fat from the chorizo (and there should be), you can always add a teaspoon or so of extra virgin olive oil, or just save a little more of the drippings from the fried sausage. Don’t add too much–coating the rice is good, but extra grease will make the final dish extra greasy.
- Begin to add chicken stock mixture, one or two ladles at a time, until the rice will no longer absorb the liquid. The rice should have a creamy texture and be tender, with a little bit of bite to it (just slightly al dente).
- When rice is finished cooking, remove from heat, and stir in cheese and cooked sausage. Serve immediately, with sour cream if desired.