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    Preparation Time
    30 Mins
    Difficulty
    Medium
    Spice Level  

Chicken Chorizo & Rosemary Pearl Risottoby Cook Gourmet

Rs. 498 Serves 2

We added a bit of magic to the traditional Italian risotto recipe. Use of chorizo adds a distinct and lip smacking taste to this recipe and helps you discover a new version of risotto that you would savor for your life

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories550

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Salt
    Black Pepper
    Water

INGREDIENTSPortion for 2

    125 gms Chorizo
    2 tbsp Olive Oil
    1/2 Onion
    1 tbsp Garlic
    3/4 cup Arborio Rice
    200 gms Tomatoes
    1/4 Cup Black Olives
    2 Rosemary Stalks
    2 tbsp Parmesan Cheese
    3.75 tsp Chicken Aromat Powder

    Cook Gourmet

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    DIRECTIONS

       
      1

      Prepare Chicken Stock In a saucepan bring 2.5 cup (600 ml) of water to boil, add chicken aromat powder, mix well and keep aside.

       
      2

      Cook Chorizo In a non-stick pan bring olive oil to heat over medium heat. Add chorizo and cook for 3 to 4 minutes until it turns golden and releases oil. Switch off heat, remove chorizo and set aside. Let the oil remain in the pan.

       
      3

      Cook Aromatics & Add Arborio Rice, Tomatoes Heat the non-stick pan containing oil over low heat, add onion and garlic to the pan and cook for 3 minutes, until they begin to soften Add arborio rice to onion and garlic mixture, stir well to coat in oil for 1 minute, then add tomatoes and cook for 30 seconds over low flame.

       
      4

      Add 1st Chicken Stock Batch & Reduce Of the prepared chicken stock, add 1 cup (240 ml) to the pan and bring heat to high, let it boil for 2 minutes, then bring heat to low and reduce the chicken stock for 5 minutes on low heat. Let the rice will absorb all the stock.

       
      5

      Add 2nd Chicken Stock Batch & Reduce Add 1 more cup (240 ml) chicken stock to the pan along with salt, black pepper to taste, along with rosemary and black olives. Bring heat to high and let it boil for 2 minutes, bring heat to low and reduce the chicken stock for 5 minutes on low heat. The rice will absorb all the stock.

       
      6

      Add 3rd Chicken Stock Batch, Reduce & Serve Add the remaining 1/2 cup (120 ml) chicken stock to the pan, bring heat to medium for about 5 minutes, until stock is absorbed. Add the cooked chorizo, parmesan cheese, mix and switch off heat and serve.

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