Risotto with sun-dried tomatoes and chorizo
Ingredients
24 cups chicken broth
3 cups chorizo, diced
5 tbsp garlic cloves, minced
1/2 bag (2,2lbs)
Arctic Gardens mirepoix
2,2 lbs
Arctic Gardens diced red & green peppers
1 1/2 cups oil-dried tomatoes, chopped. Reserve 6 tbsp. oil for cooking.
6 tbsp tomato paste
9 cups arborio rice
6 cups white wine
3/4 cup butter
6 cups grated Parmesan cheese
Salt and pepper to taste
3/4 cup butter
75 large scallops
Fresh basil
Preparation
1. Heat broth and keep warm.
2. In a heavy-bottomed pot, sauté the garlic and chorizo in the sun-dried tomato oil. Add the mirepoix and diced peppers blends, sun-dried tomatoes and tomato paste and cook until the vegetables have lost their water and are lightly caramelized, about 5 minutes.
3. Add rice and toss well with remaining ingredients to coat with oil. Cook over medium heat for 1 minute, stirring well to prevent the rice from burning.
4. Pour in the white wine and continue cooking, stirring regularly, until the wine is completely absorbed by the rice.
5. Add 3 cups of hot broth, still stirring regularly (every 1-2 minutes).
6. When the broth is almost absorbed, add another 3 cups of broth, repeating this step until the rice is "al dente" (still a little firm but not crunchy).
7. Lower heat, add butter and Parmesan cheese, stir well. Season to taste with salt and pepper.
8. Serve hot with large scallops fried in butter and fresh basil.
