Create Your Own Recipe with DishGen
Sea and Land Harmony
Indulge in a creamy saffron-infused risotto complemented by succulent squid and savory chorizo. A delightful fusion of flavors that will transport your taste buds to culinary paradise.
ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 lb squid, cleaned and sliced into rings
- 1/2 lb chorizo sausage, sliced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon saffron threads
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a small bowl, dissolve saffron threads in 2 tablespoons of hot water. Set aside.
- 2.
Heat olive oil and butter in a large pan over medium heat. Sauté onions and garlic until translucent.
- 3.
Add chorizo sausage and cook until lightly browned.
- 4.
Stir in Arborio rice and cook for a few minutes until it becomes translucent on the edges.
- 5.
Pour in the wine and allow it to evaporate while stirring constantly.
- 6.
Start adding the broth, one ladle at a time, stirring frequently until the liquid is almost absorbed before adding more.
- 7.
After 15 minutes, add the squid and continue adding broth until the rice is al dente and the squid is cooked through.
- 8.
Stir in the dissolved saffron, grated Parmesan cheese, salt, and pepper. Cook for another 2 minutes.
- 9.
Remove from heat and let it rest for a couple of minutes.
- 10.
Serve the Surf and Turf Risotto topped with freshly chopped parsley.
