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Island Style Risotto
Clayton Babas, Chef, Bistro at P.I.C.

Serve with Braised Short Ribs or other savory meat dish

2 cups arborio rice (if you cannot find, use calrose)
1/2 cup yellow onions, minced
1 cup chorizo, minced
2 Tbs garlic, chopped
2 Tbs vegetable oil
4 to 5 cups chicken stock
1 cup green peas
1/2 cup dry white wine
Salt and pepper
1/2 tsp ground chili peppers
2 Tbs butter, softened

In a heavy duty skillet, heat the vegetable oil over medium high heat. Add the garlic and onions and saute until the onions are just tender. Add the chorizo and cook for an additional 2 minutes. Add the rice (make sure that you do not wash or wet the rice) and saute for 5 minutes to allow the rice to toast and soak up the flavors. Deglaze with the white wine. Add enough stock to just cover the top of the rice and cook over medium heat, stirring constantly. When it looks like the rice is starting to dry out, add more stock to cover and continue cooking. Keep repeating this step until the rice is almost cooked and the sauce is a little runny. Adjust the seasoning with salt and pepper as needed. Add the ground chili peppers and green peas and remove from the heat. Stir in the softened butter.

Yield: 8 servings

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