Chorizo and Savoy Cabbage Risotto

January 17th, 2012

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Photograph by Cristian Barnett

As the weather has turned frosty and wintery I thought I’d share this recipe from the ‘Snow Flurries’ chapter in my cookbook. It’s just the thing for cold, cold days.

Chorizo and Savoy cabbage risotto

I love this colourful and mildly spicy risotto in the winter when I want some warmth and cheer; it brings summer back for a fleeting moment. The crunch and deep flavour of the Savoy cabbage is robust enough to stand up to the chorizo and the rice marries them together in perfect harmony.

Serves 4

1.5 litre chicken stock
250g fresh uncooked chorizo sausage, skinned and diced
1 onion, finely diced
300g risotto rice, such as Arborio
100ml dry vermouth
6 Savoy cabbage leaves, shredded into bite-sized pieces
sea salt and freshly ground black pepper
grated Parmesan cheese, to serve (optional)

Heat the stock in a medium pan until it is hot but not simmering, ready to ladle into the risotto.

Sauté the diced chorizo in a large, non-stick, dry frying pan over a medium heat until it’s cooked through. Remove it with a slotted spoon, leaving the oil that comes out of the chorizo in the pan.

Next, add the onion to the pan and sauté it for a couple of minutes, coating it in the oil that has been released from the chorizo. Add the rice and stir well, coating it in the oil, until it starts to turn translucent then pour in the vermouth and stir the rice for about 30 seconds while the alcohol sizzles and burns off.

Start adding the hot stock, one ladleful at time, stirring continuously. Allow the rice to absorb each ladleful before adding the next. About halfway through add the cabbage to the risotto, stirring it in.

Keep adding stock until the rice is al dente, not totally soft all the way through but still with a bite in the middle, and the risotto has a sauce-like consistency. Different varieties of rice absorb differing quantities of liquid so you may not need all of the stock.

Add the chorizo towards the end and ensure it’s heated through before serving. Season to taste and serve with grated Parmesan cheese if liked.

Cook’s note
Chorizo is a spicy Spanish sausage made with pork and paprika, which gives it its characteristic smoky, spicy flavour and beautiful red colour. You can get lots of different types, varying in spiciness and flavour. Whichever you choose, make sure it’s fresh, uncooked chorizo so that the oil and juices can be released and absorbed by the rice, giving it that all-important flavour.

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    9 Responses to “Chorizo and Savoy Cabbage Risotto”

    1. Scott at Real Epicurean Says:

      It’s a great recipe, Julia, I remember this one from the book and it’s still on my “to do” list.

    2. Julia Says:

      Thanks, Scott. It’s one of my favourites, and Rob loves it too.

    3. Scott at Real Epicurean Says:

      As an update, you inspired me to cook risotto last night. I had practically nothing in, so the base was garlic and leek and the flavouring was nothing more than truffle oil. I like it – even if I had cooked a bit too much (rice always fools me!) and Gosia hated it :-/

    4. Julia Says:

      Oh cool, Scott! I love the sound of that; sometimes simplicity is best.

    5. Magically Bored Says:

      I have never really taken to risotto, but yours looks delicious! Yum. :)

    6. Giles at Anyone For Seconds? Says:

      I was going to cook risotto tonight and I already know that I have a chorizo sausage in the larder after an excursion to Borough Market, so I’m thinking I will have to try this out tonight. Great recipe Julia :)

    7. Kate Says:

      Wow risotto looks super tasty and mouth watering. Will try it soon.

    8. Steve Gray Says:

      Just cooked this tonight, we cook a lot of risotto’s and this is a great recipe. Thanks Steve

    9. Seven Best Food Blogs | Best Of Everything Blog Says:

      [...] for new ways of using it in my cooking and Savoy cabbage is one of my winter faves.  So this Chorizo and Savoy Cabbage Risotto is right up my [...]

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