Recipe of Quick RISOTTO AU POTIRON & CHORIZO

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Quick RISOTTO AU POTIRON & CHORIZO. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from RISOTTO AU POTIRON & CHORIZO, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare RISOTTO AU POTIRON & CHORIZO delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can have RISOTTO AU POTIRON & CHORIZO using 13 ingredients and 4 steps. Here is how you can achieve that.

Quand on peut allier cocooning, saveurs et couleurs en cuisine, c’est jackpot ! Toutes ces qualités sont réunies en ce plat unique, dans ce risotto automnal relevé d’un chorizo que j’ai choisi volontairement fort. Un vrai petit bonheur pour les papilles ! Son secret provient de ses petits grains de riz ronds qui s’imprègnent petit à petit de liquide pour arriver à un mélange crémeux, tout en conservant une structure légèrement croquante, « al dente » comme ils disent dans le Piémont, en Lombardie où il occupe une place de choix, voire prépondérante, … et d’un peu de patience. Une spécialité italienne quelque peu revisitée, encore toute fumante, réconfortante à souhait, que je vous invite à partager sans tarder… avec les personnes que vous aimez.

Ingredients and spices that need to be Get to make RISOTTO AU POTIRON & CHORIZO:

1. 300 g riz Arborio (ou Carnaroli)
2. 1 échalote
3. 400 g potiron
4. 120 g chorizo doux (ou fort)
5. 6 cl d’huile d’olive
6. 50 g beurre
7. 80 g parmesan râpé
8. facultatif : quelques pistils de safran
9. 15 cl vin blanc
10. 1 l bouillon de volaille (ou de légumes)
11. 1 pincée de piment d’Espelette
12. quelques herbes fraîches : persil plat ou basilic
13. sel et poivre du moulin

Instructions to make to make RISOTTO AU POTIRON & CHORIZO

1. Commencez par préparer le bouillon de volaille en diluant dans 1 L d’eau, un cube ou de la pâte (la marque Chef est top !). Réservez le sur feu doux. Retirez la peau du chorizo et coupez-le en petits dés. Epluchez le potiron et coupez-le également en petits cubes. Réservez (vous pouvez également les faire revenir 4 à 5 mn dans une poêle contenant un fond d’huile, avant de les incorporer au riz).
2. Epluchez puis hachez finement l’échalote. Faites-la revenir, suer, dans une casserole contenant du beurre fondu et huile mélangés, sans coloration, durant 5 mn environ. Ajoutez ensuite le riz (sans le rincer !) et mélangez-le jusqu’à ce qu’il devienne « nacré », translucide. Versez ensuite le vin blanc. Remuez jusqu’à complète évaporation du liquide. Versez le bouillon sur le riz, au fur et à mesure, louche par louche ; à chaque fois, attendez que le riz l’ait complètement absorbé.
3. N’arrêtez jamais de remuer – sur feu moyen. Cette opération dure généralement 15 mn. En fin de cuisson, quand le riz est encore (et doit rester al dente) ajoutez le parmesan et la garniture : potiron et chorizo. Remuez, assaisonnez (attention, le bouillon est déjà bien salé !) : poivrez, ajoutez le piment d’Espelette et les pistils de safran. La cuisson dure encore 5 mn. Goûtez !
4. Ajoutez les herbes fraîches tout à la fin pour apporter une touche de couleur et surtout conserver leur parfum.

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