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Basque Shrimp, Garlic and Chorizo Risotto

A zingy twist on the familiar risotto, with flavors reminiscent of a holiday in Spain.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Mediterranean, Spanish
Keyword: chorizo, garlic, italian food, risotto, shrimp, spain, spanish food
Servings: 2
Author: MariVamps

Equipment

  • large, heavy bottomed-saucepan or risotto pan

Ingredients

  • 200 grams Risotto rice Arborio is best
  • 250 grams medium to large shrimp thawed if from frozen
  • 2 shallots or one medium white onion
  • 2 cloves of garlic finely diced or pressed
  • 120 grams chorizo minced
  • 100 ml dry white wine or vermouth
  • 2 tbsp olive oil
  • 600 ml fish, seafood or vegetable stock
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tbsp fish sauce Red Boat is my favorite
  • 1 tbsp unsalted butter
  • 2 tbsp parsley (optional)

Instructions

  • Make sure your mise en place is ready and you have your ingredients prepped and ready to go right away. Risotto requires a lot of attention while you're making it so you don't want to be prepping ingredients as you're stirring.
  • Finely mince the shallots (or onion), chorizo and garlic. Chop the parsley.
  • In a separate saucepan, heat the stock until it's just simmering, then maintain it on lowest heat.
  • In your heavy-bottomed risotto pan, turn the heat on to medium and add the olive oil. Immediately after add the shallots, garlic and chorizo. Stir and cook for 5-8 minutes until fat is rendered from the chorizo and the shallots and garlic soften but do not brown.
  • Add Arborio rice to the pan. Stir through and keep cooking until rice turns pearlescent and slightly translucent. Add in cayenne and paprika and stir again.
  • Add wine or vemouth and stir, making sure alcohol evaporates and leaves only a small amount or no liquid behind.
  • Add in warmed stock a ladleful at a time. After each ladleful, keep gently stirring the risotto, making sure to stir up from the bottom as well to make sure it doesn't stick and fully incorporate the stock. When each ladleful of stock is absorbed by the rice, then you can add another one and repeat the process.
  • Before you add the final ladleful and when you've tasted you're risotto to make sure it's just al dente, add in the shrimp and fish sauce and stir to thoroughly incorporate.
  • Finish your risotto by stirring through the butter to add an extra silkiness.
  • Turn off heat, let risotto sit for 2 minutes to let some of the starches develop a bit more then plate onto wide, shallow bowls and add chopped parsley for a little extra flavor and garnish.

Notes

This is a fun recipe to play around with a little, and you could also try a jambalaya-style risotto by adding in minced peppers and substituting the chorizo for andouille sausage.