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Vegetarian Mushroom Chorizo Risotto_MidPage

Vegetarian Mushroom "Chorizo" Risotto

I love the flavor of chorizo and this vegetarian mushroom "chorizo" risotto brings that PLUS the liquid gold that is normally associated with traditional chorizo.
5 from 4 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 380kcal

Equipment

  • Large pot
  • Grater

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 shallots peeled and small-diced
  • 16 ounces mixed mushrooms trimmed and finely diced
  • 2 tablespoons butter
  • 1 tablespoon sweet paprika
  • 2 teaspoons smoked paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon crushed red pepper or cayenne pepper to taste
  • 1 cup carnaroli or arborio rice
  • 5–6 cups warm stock or water more or less depending on your rice
  • ½ cup freshly grated manchego cheese plus more for serving
  • ¼ cup fresh parsley leaves minced; optional
  • Salt and pepper to taste

Instructions

Sauté the shallot:

  • Heat the extra virgin olive oil in a large pot over medium heat. Add the shallot and cook, stirring often, for 5 minutes until softened.

Cook the mushrooms:

  • Add the mushrooms–in batches if needed–to the shallot and cook for 8-9 minutes until they are golden brown around the edges. Season with salt and pepper. If you cooked the mushrooms in batches, return all of them to the pot.

Bloom the spices:

  • Create an open space in the center of the mushrooms and add the butter. Once it is melted and frothy, add the sweet, smoked, and hot paprika along with the garlic powder, white pepper, and crushed red pepper. Stir the mixture into the butter for 30 seconds and then toss to coat the mushrooms completely in the spice mixture.

Cook the rice:

  • Add the carnaroli rice to the mushrooms and toss to coat. Season everything lightly with salt.

Cook the risotto:

  • Add 1 cup of warm water or stock to the rice and bring to a boil. Reduce heat to medium and stir to agitate the rice.
  • For the next 30–35 minutes. alternate adding water or stock and stirring the rice until the liquid becomes thick and the rice softens. Stirring the risotto regularly will allow the rice to release starch and thicken the liquid but stirring too much will add air to the risotto and make it gluey, so no need to stir every second during cooking!
  • Once the liquid has been absorbed and the risotto is thick and creamy, turn off the heat. Taste the risotto once more and season again to your preferences.

Melt the manchego cheese:

  • Off the heat, stir the manchego cheese into the risotto until melted.

To serve:

  • Divide the cooked risotto between bowls and garnish with more manchego cheese, black pepper, and fresh parsley. Enjoy!

Nutrition

Calories: 380kcal | Carbohydrates: 52g | Protein: 10g | Fat: 15g | Sodium: 152mg | Fiber: 6g | Sugar: 4g | Vitamin C: 6mg
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