Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”
Delight your taste buds with this hearty and flavorful Spanish chorizo rice casserole. The creamy texture of the dish, infused with the rich flavors of saffron and Spanish cheeses, is complemented by a crunchy golden-brown cheese crust on top. A perfect dish to impress your family and friends, this recipe by Chef Michael Voltaggio is sure to become a favorite at your next gathering.
— Constant Cookbook
Ingredients
- 1/4 cup olive oil
- 3/4 cup diced yellow onion
- 2 garlic cloves, minced
- 2 cups (12 oz.) diced Spanish chorizo
- 1 1/2 cups Bomba rice
- Pinch of saffron
- 1 bay leaf
- 1/2 cup dry sherry, preferably Manzanilla
- 4 cups water
- 1 cup heavy cream
- 2 cups (9 oz.) coarsely grated soft Spanish goat cheese
- Kosher salt, to taste
- 1 1/2 cups (4 1/2 oz.) grated Manchego cheese
- 2 Tbs. chopped fresh chives
Instructions
- Preheat a broiler.
- In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
- Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
- Recipe by Chef Michael Voltaggio
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