Chorizo

BUFFALO ARTIHEARTS AND CHORIZO RISOTTO

Total Prep / Cook Time: 25 mins
Servings: 4

This is a delicious dish that’s perfect as an appetizer or entrée. The combo of the spicy artichokes and chorizo work really well to flavor the whole dish. Some home cooks can be a little intimidated with risotto, don’t be! This is actually very simple to prepare and cook. So get cooking!

Ingredients

1 pkg Monterey Farms Buffalo Artihearts
1 cup unwashed Carnaroli or Arborio Rice
1 Yellow Onion, peeled and chopped
4 oz Fresh Uncooked Chorizo (1 large link)>
3+ cups Chicken Broth, hot
1 bunch Green Onions, cut in 1 inch pieces
2+ oz Parmesan Cheese, grated
1/2 bunch Cilantro, washed and picked

Peel and cut the chorizo into small pieces. In a thick bottomed pan cook the chorizo and onions, on medium heat for 5 mins, add the rice. Add the hot broth ½ cup at a time while stirring, until absorbed, keep adding until you have used 2 cups, then add the Artihearts and green onions.

Add the remainder of the broth until the rice is cooked, you may need a little more than 3 cups, so have a little extra on hand just in case. Season with salt and pepper, add the cheese and cilantro, serve immediately. Top with more cheese if desired.