Risotto Bravo

Dive into the bold, smoky flavors of Risotto Bravo, a dynamic twist on traditional Italian risotto with an irresistible Spanish flair. This creamy, indulgent dish features velvety Arborio rice infused with the robust essence of chorizo and a hint of smoked paprika, perfectly balanced by the richness of Parmesan cheese and a splash of dry white wine. The risotto is lovingly stirred with warm chicken or vegetable stock for ultimate creaminess and garnished with fresh parsley for a pop of color and freshness. Ideal for a hearty weeknight dinner or an impressive dinner party centerpiece, Risotto Bravo is the perfect combination of comfort and sophistication. It's a must-try for anyone seeking an exciting take on classic risotto.

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 6 ounces Chorizo, diced
• 1 teaspoon Smoked paprika
• 0.5 cup Dry white wine
• 4 cups Chicken or vegetable stock, warmed
• 0.75 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a large heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and diced chorizo and cook for another 3 minutes, allowing the chorizo to release its flavor.

Step 3

Sprinkle the smoked paprika over the mixture and stir well to coat evenly.

Step 4

Add the Arborio rice to the pan and toast it for 2 minutes, stirring frequently to prevent burning.

Step 5

Pour in the white wine and stir continuously until the wine has mostly evaporated.

Step 6

Begin adding the warm stock, one ladleful at a time, stirring constantly and waiting until the liquid is mostly absorbed before adding the next ladleful. Repeat this process for about 20-25 minutes until the rice is creamy and al dente.

Step 7

Once the risotto is cooked, remove the pan from heat and stir in the grated Parmesan cheese and remaining tablespoon of butter. Mix well to combine.

Step 8

Season with salt and black pepper to taste, garnish with chopped fresh parsley, and serve immediately.

Nutrition Facts

Serving size	1801.6 grams (1801.6g)

Amount per serving	% Daily Value*
Calories	1994

Total Fat 134.70g	173%
Saturated Fat 55.00g	275%
Polyunsaturated Fat 2.70g
Cholesterol 224mg	75%
Sodium 9227mg	401%
Total Carbohydrate 111.90g	41%
Dietary Fiber 4.90g	18%
Total Sugars 8.50g
Protein 67.30g	135%

Vitamin D 0IU	0%
Calcium 831mg	64%
Iron 5mg	29%
Potassium 1251mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 14.0%

Carbs: 23.2%