Tag Archives: Risotto

Butternut Squash & Chorizo Risotto

Butternut Squash and Chorizo Risotto
Butternut Squash and Chorizo Risotto
The Perfect Winter Risotto
The Perfect Winter Risotto
Delicious Squash and Chorizo Risotto
Delicious Squash and Chorizo Risotto

Since starting to cook risotto a few months I have been descending down a slippery slope of carbohydrate overload, but some evenings when it’s cold and wet outside, this is just the only dish you want to eat when you’re rugged up on the couch.

This risotto recipe works really nicely are I think squash is so hearty and warming, and the chorizo flavour really packs a punch. I use Gubbeen chorizo whenever I can stock up at home and I highly recommend you to seek it out, their artisan smokehouse in West Cork produces the mosts flavoursome meats and they are quiet reasonably priced also. I usually stock up my fridge with a lot of their products in one go, as smoked products don’t go off for a long time. This dish is so colourful, comforting, delicious and is a quick and easy dinner idea that’s perfect for a nice night in.

Decadent Squash and Chorizo Risotto
Decadent Squash and Chorizo Risotto

Ingredients (Serves Two):

130g Arborio Rice

2 shallots finely chopped

2 garlic cloves finely chopped

1/2 glass white wine

1/2 litre good quality chicken stock (keep this simmering in a saucepan while you cook)

1 handful grated parmesan cheese

Chorizo chopped (about 2 thumb lengths of chorizo)

1 small butternut squash chopped (in equal sizes so it cooks evenly)

1 large knob of butter

Salt & Pepper

1. Put the chopped squash in a heavy bottomed pot with the knob of butter and a generous pinch of salt and pepper, put the lid on and let it cook away on a medium heat, stirring occasionally. (This will take about 30 mins or so).

2. Lightly sauté the chorizo for a minute or two. If any oil comes out of the chorizo when cooking then reserve a tablespoon or two in a side dish for later. Add a teaspoon of olive oil to the pot the chorizo is cooking in and add the garlic and shallots and sauté for two minutes. Add the rice and sauté for another minute or two.

3. Add the wine to the pot and stir until is has been absorbed. Then start adding the chicken stock, one ladle at a time. Don’t add in a new ladle of stock until the previous ladle has been absorbed. Stir continuously.

4. When the squash is cooked mash two thirds of it, and leave the remaining third in their chunks. Stir all the squash into the risotto once all the chicken stock has been absorbed and the risotto it ready to serve. Stir in the Parmesan cheese and serve.

5. If you had any reserved chorizo oil then this is nice drizzled on top of the risotto, alternatively served with a grating of Parmesan on top and a pinch of freshly cracked black pepper.

Add Wine To Rice Stirring Until Reduced
Add Wine To Rice Stirring Until Reduced
Add Fried Chorizo and Slowly Start Adding Stock
Add Fried Chorizo and Slowly Start Adding Stock
Stir in Butternut Squash and Parmesan Cheese
Stir in Butternut Squash and Parmesan Cheese
Delicious Risotto
Delicious Risotto

Wild Mushroom Risotto

Delicious Risotto
Delicious Risotto
Wild Mushroom Risotto Served With Basil Oil
Wild Mushroom Risotto Served With Basil Oil
Food Porn Close Up
Food Porn Close Up

A few weeks ago I made this mushroom risotto and it was so amazing (if I do say so myself) that I’ve made it a few more times since! Risotto was one of those things that I put off making as I perceived it to be really hard as people are always giving out about “getting a bad risotto” etc, but actually it’s ridiculously simple! Just stir, stir, stir! I was at the Mahon Point Farmer’s Market a few weeks ago and bumped into Joe McNamee who quickly pointed me in the direction of Ballyhoura Mushrooms, which apparently were an absolute must buy! He was right of course, and I’m so glad he did point them out as I usually have tunnel vision and go straight to Gubbeen, Arbutus, O’Conaill’s and Flynn’s Kitchen!

Mahon Point Farmers Market
Mahon Point Farmers Market
Gubbeen Stall at Mahon Farmers Market
Gubbeen Stall at Mahon Farmers Market
Arbutus Bread Stall, My Favourite
Arbutus Bread Stall, My Favourite
Ballyhoura Bag of Magic
Ballyhoura Bag of Magic

Ballyhoura Mushroom do the most amazing range of mushrooms, I walked away with a bag Shiitake and Oyster mushroom of all different shapes, sizes and colours, and knew instantly I had to make a risotto with these. I wanted them to be the focal point of whatever I was making. Alas, I crumbled when I got home and ended up fying them in butter and salt and having them on toast! However, I did eventually make a risotto later that week and it was a beauty! I had eaten all my Ballyhoura beauties though, but thankfully my local greengrocer (Evergreen on Camden Street, Dublin) had a great selection!

This recipe went down a treat! I used a little of Glenisk’s creme fraiche and parmesan and topped it with some Basil Oil from Flynn’s Kitchen (also bought at the Mahon Market). However I made it again the following week and instead used Corleggy Raw Goats Milk Cheese that I bought in the Temple Bar market, and that gave it a lovely kick as it has such a strong flavour. I suppose where I’m going with this food rant, is feel free to play around with ingredients! Enjoy!

Serves 2:

200g Mushrooms (I used Shiitake, Oyster Mushrooms & Chanterelles)

120g – 150g Arborio Rice (depending if you have a hungry man eating this with you! Usually 60g to 75 per person)

1/2 Litre of Chicken Stock

150ml White Wine

2 Tablespoons Creme Fraiche

1 handful of grated Parmesan Cheese

2 Shallots Finely Slices

2 Garlic Cloves finely sliced/crushed

1 tbso Olive Oil

Salt & Pepper

1. In a heated heavy bottomed pot with a little salt, pepper and olive oil, lightly fry the mushrooms. Shiitake take a little longer than the Oysters and Chantarelles to fry, so do these first and add the others after a minute or two. When cooked (not soggy!) set aside.

2. In the same pan add the shallots, garlic, oil and rice and stir for about 2 minutes. Don’t let the garlic or shallots burn, keep the heat medium low. Add the white wine and stir until it has been soaked up.

3. Put the litre of stock in a pot over a simmering heat, and add a ladle full of stock at a time to the rice. Do not add any more stock, until the previous ladle full has been soaked up. Make sure to stir constantly.

4. When all the stock has been soaked up the rice should be cooked through (around 30 minutes), if not, add a little more stock ladle by ladle until done. You want it slightly Al Dente though, not soggy/mushy.

5. Add back in the mushrooms and keep stirring. Add in the creme fraiche (you can add a little more if you like!), and the parmesan. When it all has been combined serve in warm bowls, and with a dash of basil oil if you have some.

6. Enjoy with a nice glass of wine!

Lightly Fry Your Mushrooms
Lightly Fry Your Mushrooms
Set Aside Once Cooked Through
Set Aside Once Cooked Through
Add Wine To Shallots, Garlic & Rice
Add Wine To Shallots, Garlic & Rice
Start Adding Stock One Ladle At A Time
Start Adding Stock One Ladle At A Time
Stir in Mushrooms, Creme Fraiche & Parmesan
Stir in Mushrooms, Creme Fraiche & Parmesan
Ready!
Ready!
Delicious Wild Mushroom Risotto
Delicious Wild Mushroom Risotto
So Delicious!
So Delicious!