Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter chorizo dishes the chorizo with a slotted spoon and set aside.
Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite. Tip in the peas, parmesan and the remaining stock.
Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. A rule of thumb is that long, thin chorizos are sweet, and short chorizos are spicy, although this is not always the case. Spain produces many other pork specialties, as well, such as lomo embuchado or salchichón, cured and air-dried in a similar way.
It is then stuffed into natural casings from pig or lamb and slowly dried over smoke. In the heavily Portuguese counties in the US states of Rhode Island and southeastern Massachusetts, chouriço is often served with little neck clams and white beans. Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain. Valle de Toluca, and is claimed to have originated in the town of Texcalyacac. The area around Toluca specializes in “green” chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic. In Puerto Rico, Panama, and the Dominican Republic, chorizo and longaniza are considered two different types of meat.