Friday, November 04, 2005

Risotto con carne

Earlier this week, I felt like a hearty meal so I decided to make another risotto, which turned out quite nicely. In the last few months I've made several risottos. The first was with chorizo, the second was with mushrooms/onions/thyme, and this week's was my "risotto con carne", an almost chili-like risotto with hot links, chorizo, and tomatoes. Turned out delicious!

Risotto Con Carne

2 tbsp olive oil
2 tbsp butter
1/2 onion, chopped
3 cloves garlic, rough chopped
6 oz pork chorizo sausage
1 cup fresh tomato, diced
1 hot link
3/4 cup arborio rice
2 tbsp Emeril's Essence or Wolfgang Puck BBQ pork rub
1 tbsp chili powder
1 tsp paprika
1 tsp dried oregano or 1 tbsp fresh oregano, chopped

1/4 cup tequila
1 box chicken stock
1 tbsp balsamic vinegar
1 tbsp worcheshire sauce
1 tsp Tabasco

1/2 cup cheddar cheese, grated
1 scallion, sliced into rings

In a large pot, melt butter and oil over medium heat. Saute garlic and onion until onion is translucent. Remove casing from chorizo. Turn up heat to high, add chorizo and hot link and stir until cooked, about 3 minutes. Add rice & cook for 2 minutes. Start timer (17 minutes). Constantly stirring, add tequila, let rice absorb, then add chicken stock about 1/3 cup at a time, always stirring until rice absorbs liquid. Do this for about 10 minutes.

At 10 minutes, add diced tomato.

At 15 minutes, add Essence, chili powder, paprika, oregano, vinegar, worcheshire, and tabasco. Continue to cook & add liquid for another 2 minutes (you should use up approx. 1/2 box of stock).

Remove from heat, and stir in 1/4 cup of cheddar cheese. Serve while hot, garnish with scallions & remaining cheddar cheese.