Step-by-Step Guide to Make Favorite Risotto au chorizo et tomates rôties

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Easiest Way to Prepare Favorite Risotto au chorizo et tomates rôties. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Risotto au chorizo et tomates rôties, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto au chorizo et tomates rôties delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Risotto au chorizo et tomates rôties is 3 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Risotto au chorizo et tomates rôties estimated approx pré :10 min .

To get started with this particular recipe, we have to prepare a few components. You can have Risotto au chorizo et tomates rôties using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Risotto au chorizo et tomates rôties:

1. 240 grammes de riz arborio
2. 1/2 oignon jaune
3. 80 grammes de chorizo fort
4. 100 grammes de tomates rôties au four aux olives noires Sacla, soit 5 tomates
5. 1 cube de bouillon de volaille dégraissé + 600 grammes d'eau 60 cl
6. 2 cuillères à café d'huile d'olive
7. 150 grammes de vin blanc sec 15 cl
8. 30 grammes de Parmesan
9. 1 grosse cuillère à soupe de crème fraîche épaisse
10. 1/2 cuillère à café d'herbes de Provence

Instructions to make to make Risotto au chorizo et tomates rôties

1. Préparer le bouillon : mettre à bouillir l'eau et le cube de bouillon de volaille. Ôter du feu. Prélever 2 grosses louches de ce bouillon et réserver pour plus tard, quand il faudra réchauffer le plat. et réserver. Couper le chorizo en rondelles et couper chacune en 4. Hacher finement le demi oignon.
2. Dans une sauteuse, chauffer l'huile d'olive (tout le long de la cuisson, mettre la poêle sur feu moyen. Puis y faire suer l'oignon avec le chorizo et les herbes de Provence. Verser ensuite le riz et le nacrer. Déglacer au vin blanc. Lorsque celui-ci est totalement évaporé, mouiller avec une grande louche de bouillon de la casserole. mélanger délicatement, avec une spatule, jusqu'à absorption du liquide. Verser une nouvelle louche et renouveler jusqu'à épuisement du bouillon dans la casserole.
3. Cesser quand tout le bouillon est absorbé (pas trop, il ne faut pas que le riz soit trop collant !). Ôter du feu immédiatement et mettre le riz dans un grand plat pour cesser la cuisson. Garder la poêle pour réchauffer ensuite.
4. Pour réchauffer : Auparavant, ôter les tomates du pot en les mettant sur du papier absorbant afin de ne pas apporter trop d'huile dans le plat (le chorizo est déjà gras). Couper chaque tomate en 4. Porter à ébullition le bouillon réservé. Mettre le riz, le bouillon, le Parmesan, la crème et les tomates rôties dans la poêle wok. Chauffer en remuant délicatement avec une spatule jusqu'à ce que le bouillon soit absorbé et que le tout soit bien chaud (4 à 5 min, à feu vif.

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