Mexican Risotto

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.



Mexican Risotto

  • 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
  1. In a medium saucepan, combine chicken stock and white wine and bring to a boil.
  2. 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.
  3. 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.
  4. 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).
  5. When rice is finished cooking, remove from heat, and stir in cheese and cooked sausage. Serve immediately, with sour cream if desired.
Note: Try this one, you won’t be disappointed. It does come out a bit spicy though, from the chorizo, so if spicy isn’t your thing (Sarah), I don’t recommend this. It’s a subtle heat, though, so as long as you don’t hate spicy things, you’ll be able to handle it.
Chorizo, if you aren’t familiar, is a spicy mexican sausage. You can get it in most regular grocery stores, usually in the meat case with other sausages like bratwurst and italian sausage. It’s made from pork, and we also use it in our taco meat, combining it with ground beef. Cut it out of the casings and brown it just like you would ground beef, just know that it takes a little longer than ground beef would to cook through. It brings a salty flavor to the dish, so go easy on the salt until you’ve tasted things. Spanish style chorizo is also available at some stores, but for this, you want the mexican style. The Spanish chorizo is cured and smoked, and has a pepperoni-like texture. Mexican chorizo is an entirely different thing.
We serve this as a main dish, but if you cut down on the meat, it could probably be a side dish just as easily.

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4 Responses to “Mexican Risotto”

  1. Spicy Taco Burgers with Pico de Gallo | Make a Whisk

    […] idea for this burger came to me during a discussion about Mexican Risotto and Chorizo. Aside from the Mexican Risotto, my family uses Chorizo as the basis for our taco meat, […]

  2. Sun-Dried Tomato and Sausage Risotto | Make a Whisk

    […] get that down, you can do just about anything with the flavors and ingredients. You’ve seen Mexican Risotto here, but we also do a similar dish to this one with chicken, a tomato based sausage risotto, […]

  3. Chive Risotto Cakes | Make a Whisk

    […] A long time ago, David and I tried a delicious arancini at this little Italian restaurant by his old apartment. It inspired me to try my own version of the fried balls of rice. The restaurant version had tomato sauce and italian sausage at the center. I actually tried two takes on the same dish one with traditional Italian flavors and one with mexican flavors (this later grew into Mexican Risotto). […]

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    […] flavor, but no heat, so you can control the flavor and the spiciness separately. I used it to make Mexican Risotto last […]

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