8 December 2014

Chorizo and sundried tomatoes risotto / Risotto de chouriço e tomate seco.

There's recipes that, as soon as you see them, you know straight away that you have to try them and that's exactly what happened when I saw this risotto at Helena's blog.
The combination of flavours is incredibly flavoursome and the final result is absolutely fabulous and I shared my kids opinion when they said that this was the best risotto until now and believe them, because they are huge risotto lovers.
Although Helena made her risotto in a Thermomix, I made mine the traditional way and that's the version I'm sharing.
ingredients (serves 4):
700ml vegetable stock, hot (Helena used water)
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
160g sundried tomatoes, drained and coarsely chopped + extra for decoration
80g chorizo sausage, finely chopped
50g Vermouth
300g arborio rice
salt and freshly ground black pepper
2 tbsp parmesan cheese, grated + extra to sprinkle

Put the onion and garlic into a large high sided pan on a medium low heat with the olive oil and cook until cooked but not coloured, stirring occasionally.
Add the chorizo and tomatoes and cook for 2 minutes, stirring.
Stir the rice into the pan for a couple of minutes. Turn the heat up to medium high and add the Vermouth. Cook it away completely.
Add the stock, a ladleful at a time, only adding more when the previous ladleful has been absorbed, stirring all the time until the stock is finished and the rice is cooked.
Beat in the grated parmesan cheese. Season the risotto with salt and pepper if needed, cover with a lid and leave to sit for 2 minutes (this is a Jamie Oliver tip for a creamier risotto).
After 2 minutes, stir well and serve topped with the extra chopped tomatoes and a scatter of extra grated parmesan.

Há receitas que, assim que as vemos, sabemos que vamos ter de as experimentar e este risotto da Helena foi amor à primeira vista, pois adoro os ingredientes utilizados.
O resultado final não podia ser mais delicioso e os meus filhos, que são grandes apreciadores de risotto, disseram que foi o melhor risotto que comeram até hoje e, muito honestamente, partilho da opinião deles.
A Helena fez o risotto na Thermomix mas eu fi-lo da forma tradicional e utilizei caldo de legumes em vez de água.
Já sabem, se quiserem experimentar esta maravilha, espreitem a receita no blogue da Helena e caso queiram fazê-lo de forma tradicional e não souberem como, sigam o passo a passo do risotto de açafrão que está mais abaixo, mas utilizando os ingredientes que a Helena menciona.

Recipe / Receita: Sabores de Canela.

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