I forgot to defrost the scallops for the scallop and asparagus risotto, so I had to create something new. Went into the fridge and found stuffed picillo peppers and some spanish chorizo sausage and this recipe was born. Gotta tell ya, it was really flavorful – spicy and peppery but not too much, and very satisfying. Here’s what I did. The family just loved it. Mikey put it into a tortilla. He’s going to be a great cook when he decides to….
2 Tbsp olive oil
2 Tbsp butter
1 medium onion diced
1 cup dry white wine (any will do – just not sweet wine. I use inexpensive Sauvignon Blanc)
2 cups arborio rice
4-5 cups chicken broth (buy in cartons at any supermarket)
1 lb. hard spanish chorizo cut into small pieces
5 stuffed picante peppers cut in small pieces (come in a jar, buy at Central Market)
1 tsp saffron salt (can substitute regular salt)
4 grinds of fresh cracked black pepper
Melt butter and olive oil. Add onion and saute until onion is opaque.Add white wine and saute for about 2 minutes at very slow boil. Add arborio rice and stir for about 3 minutes. Begin adding the chicken broth about a cup at a time and just keep on stirring. This dish is easy except for all the stirring.
I added a few slices of the chorizo early so that beautiful orange color and spicy sausage flavor would begin to infuse into the rice. Once the rice starts to become a little tender, I put the chorizo into a separate small fry pan and just browned it until all the oils were released and it was slightly browned. Add the chorizo to the rice and stir. Keep adding broth until the rice is very tender. When it’s just about done, add the peppers and stir. Simmer a few minutes until the flavors meld together. And voila – it’s done.
Top with a bit of good quality parmesan cheese if you like. Serve with a nice Spanish red wine.