Chorizo Risotto 2.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick; tableware from La Cuisine

Plate Lab Sep 5, 2014

A poblano sofrito provides a mildly stimulating place to begin building this Latin comfort food dish. The heat-and-spice quotient is subtly amped up with chorizo and a quick ancho chili puree.

Make Ahead: The risotto can be made a day or two in advance; reheat over low heat on the stove top, adding broth to return it to its creamy state.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • 1 to 2 dried ancho chili peppers
  • 2 links cooked, cured chorizo (4 ounces total)
  • 6 tablespoons extra-virgin olive oil
  • 1 poblano chili pepper, stemmed, seeded and diced
  • 1/2 medium onion, diced
  • 1 cup raw arborio rice
  • Pinch fresh thyme leaves
  • 3 cups no-salt-added chicken broth (may substitute vegetable broth), heated
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped scallion, plus more for garnish
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt (optional)
  • Freshly ground black pepper (optional)


Soak the ancho chili pepper(s) in a small bowl of hot water, then drain, seed and puree them to yield 1 tablespoon. Discard the water.

Cut the chorizo links in half lengthwise, then crosswise into thin half-moons.

Heat the oil in a medium saucepan over medium-high heat. Once the oil shimmers, stir in the diced poblano, onion and chorizo. As soon as the mixture starts to boil, reduce the heat to medium-low; cook, stirring occasionally, until the vegetables are tender.

Add the rice; stir for 1 minute, then add the thyme leaves.

Increase the heat to medium-high; use a wooden spoon to stir in the first ladleful of broth. Cook until the broth has almost evaporated before adding the next ladleful. Repeat to use all of the broth; the cooking should take 18 to 22 minutes total, and the rice should be creamy yet still a little al dente.

Stir in the ancho chili puree, butter and chopped scallion until well incorporated, then stir in the 1/2 cup freshly grated Parmigiano-Reggiano cheese. Taste, and season lightly with kosher salt and freshly ground black pepper if needed.

Divide between warmed bowls. Garnish with a little more chopped scallion and cheese.

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Recipe Source

From Michael Schlow, chef-restaurateur of Tico in Northwest Washington.

Tested by Bonnie S. Benwick.

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