Cauliflower And Chorizo Risotto With Seared Squid
A flavorful and colorful dish featuring a hearty combination of chorizo-infused risotto with cauliflower, tender squid, and a vibrant sprinkle of red amaranth. The risotto is cooked to creamy perfection, balanced with the smokiness of chorizo, and finished with a zesty touch of lemon. It's a satisfying meal that brings together various textures and flavors in each comforting bite.
— Constant Cookbook
Ingredients
- 200g/7oz chorizo
- 50g/2oz butter
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 250g/9oz Arborio rice
- 150ml/5fl oz dry white wine
- 1 litre/1 pint 15fl oz chicken stock
- 1 head cauliflower
- 25g/1oz parmesan
- 3 medium squid
- ½ lemon
- 4 tbsp parsley
- 4 tbsp red amaranth
Instructions
- Heat a frying pan until hot and dry fry the chorizo over a medium heat until the oils are released and the chorizo is just crisp. Add half the butter, the olive oil, onion and garlic and fry for 2â3 minutes, or until softened.
- Stir in the risotto rice until well coated in the pan juices and cook for 1â2 minutes, or until the rice grains start to turn translucent. Add the wine and cook for 3â4 minutes, or until nearly all of the liquid has evaporated.
- Add a ladleful of the chicken stock to the pan and stir well. Cook for 1â2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente. Add the cauliflower during the last five minutes of cooking. Stir in the parmesan and season, to taste, with salt and black pepper.
- Heat another frying pan until hot, add the remaining butter and the squid and cook over a high heat for 1â2 minutes until golden brown and just cooked. Season with salt and black pepper and finish with a squeeze of lemon.
- To serve, spoon the risotto into serving bowls, top with the squid and chopped parsley.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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