Simple Way to Make Award-winning Pomme de terresotto ou risotto de pomme de terre au chorizo

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to make a special dish, Steps to Prepare Speedy Pomme de terresotto ou risotto de pomme de terre au chorizo. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pomme de terresotto ou risotto de pomme de terre au 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 Pomme de terresotto ou risotto de pomme de terre au 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 recipe, we must first prepare a few components. You can have Pomme de terresotto ou risotto de pomme de terre au chorizo using 10 ingredients and 3 steps. Here is how you cook that.

Bonjour, aujourd’hui je vous propose une version pomme de terre du risotto. C'est à mon sens une tuerie par contre, il ne faut pas compter les calories :) Je l'ai testé sous plusieurs versions, aux allumettes de jambon et parmesan et au chorizo.... à chaque fois, je suis fan ;)

Ingredients and spices that need to be Make ready to make Pomme de terresotto ou risotto de pomme de terre au chorizo:

1. 600 g Pommes de terre à chair ferme
2. 1 échalote
3. 40 g Beurre
4. 5 cl Vin blanc sec
5. 50 cl Bouillon de volaille
6. Sel
7. Poivre
8. 100 g chorizo
9. 150 g crème fraîche
10. 100 g parmesan

Instructions to make to make Pomme de terresotto ou risotto de pomme de terre au chorizo

1. Pour commencer, épluchez et coupez les pommes de terre en tout petits morceaux (brunoise). Coupez et enlevez la peau du chorizo. Resservez les 2 ingrédients séparément. Préparez le bouillon de volaille.
2. Faites chauffer le beurre dans une sauteuse et faites revenir l’échalote. Ajoutez le chorizo préalablement coupé en morceau. Une fois le chorizo un peu « grillé », ajoutez les dés de pommes de terre. Laissez revenir 5 min puis versez le vin blanc et laissez-le s’évaporer. Ajoutez le bouillon de volaille bien chaud et laisser cuire pendant 15 à 20 min. Remuez régulièrement.
3. Salez, poivrez, et ajoutez la crème fraîche. Mélangez. En fin de cuisson, ajoutez un peu de parmesan

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