This spicy chorizo risotto is so creamy and flavourful thanks to this simple French tip to make the sauce separately. Made in only 35 minutes, it's best served with seared scallops but also good with prawns (shrimp), fish or roast chicken.
I’ve made it a few times Jill it’s a winner: that sauce is to die for!
Also loved the kick to it.Alison
Should Risotto be Creamy or Dry?
Risotto should be creamy, never dry, and the consistency of porridge. However, it shouldn't taste like porridge! So say au revoir to bland risottos. We love when they're creamy but ever wondered how you can make it taste better? With something spicy. I did this with the spiced beetroot horseradish risotto served with a mini savoury macaron.
Now try it with Chorizo. This creamy chorizo risotto is my trump recipe card when I haven’t had time to go shopping yet need a quick recipe that delivers the goods! It’s perhaps in my Top 20 dishes that can be made in no time - as long as there is some good chorizo in the fridge.
As chorizo keeps for a long time, it's a handy ingredient to 'have in stock' (pun totally intended!) What takes this chorizo risotto to the next level, however, is the additional sauce surrounding the risotto, making it more flavourful and extra creamy.
How do you keep Risotto Creamy?
I was first introduced to a chorizo risotto many years ago in a chic restaurant in the Champagne region; it was unforgettable served with a Premier Cru Champagne. Bliss together on a special occasion! The risotto dish was so elegant, packed with flavour with spicy chorizo and the whole dish was topped with the most buttery, flaky fish on top.
But was the French restaurant trick that made the risotto so creamy? The spicy, creamy chorizo sauce was served apart. Ever since then, this is my easy hack to make risottos stay creamy. The extra sauce idea is brilliant!
This sauce was so mousse-like that I’m sure the chef had prepared using a Siphon. The chorizo sausage was blitzed with no 'bits' in it. Personally, over time, I love chorizo bits in it - it adds to the textures. But it's your call. Try both and see.
While the flavour combinations played in my mind, I couldn’t resist developing this simpler take on it back home. Besides, I didn't even have a recipe! As scallops are naturally sweet, I love their addition to spicy chorizo sausage as an interesting pairing.
What to Serve with Creamy Chorizo Risotto
It's simply great on its own but this chorizo risotto is pretty versatile, as it goes with so many meats, fish and shellfish. Our family favourite is with seared scallops. Yet it's also amazing served with prawns (shrimp), fish, roast chicken, or just with a few greens like mange-tout, broccoli or fresh peas.
Chorizo risotto is a handy and versatile recipe for a quick and rewarding family dinner. Although best using fresh scallops in season, I love this recipe so much I want to make it at any time of year. So, for this recipe, I keep scallops or prawns in the freezer. So, it's a perfect dish if friends pop in at the last minute, as the ingredients are usually always at hand in the fridge or in our cupboards.
Love prawns or shrimp? Then try this tropical Shrimp Cocktail - made extra special for Thanksgiving or Christmas with Dragon Fruit.
Normally risotto recipes specify using a finely chopped onion but I love making this risotto with finely chopped leek.
Gradually, I've tried it with white wine - great! But try it instead with a splash of French Pastis (Ricard or Casanis - all makes of aniseed liqueur). Again, this is a fabulous combination. As long as there are no Italian risotto gendarmes around, we're fine!
Why Do you Soak Scallops in Milk?
If using frozen scallops, first defrost them in some milk and water. This is to keep their plump and firm qualities. Otherwise if using fresh scallops, there's no need.
Best Way to Sear Scallops
To sear the scallops, fry over a high heat in a little butter and olive oil for about 2 minutes (no more!) on each side, depending on their size.
Creamy Chorizo Risotto - What to Serve With It
Just some ideas of serving suggestions with creamy chorizo risotto:
- Top with fresh herbs such as flat-leaf parsley and toasted sesame/pumpkin seeds
- Serve with a few mini savoury macarons such as horseradish and beet - or garden herbs (see my first recipe book)
- Add some fresh peas 5 minutes before the end of cooking
- Serve with a side of roasted cauliflower, roasted beet/beetroot, glazed Vichy carrots or a simple green salad.
Creamy Chorizo Risotto with Seared Scallops
Ingredients
Chorizo Sauce
- 110 g (4oz) chorizo sausage medium or strong, according to taste
- 1 shallot finely chopped
- 1 litre (1.75pints/4 cups) chicken stock (or vegetable or fish, depending on accompaniment)
- 150 ml (5fl oz/¾ cup) light/single cream 15% reduced fat (or 30% full cream)
Risotto
- 1 leek or onion (medium), finely chopped
- 30 ml (2 tbsp) olive oil
- 250 g (9oz/1 ¼ cups) risotto rice (Arborio or Carnaroli)
- 45 ml (3 tbsp) Pastis (Anis liqueur) or white wine a good splash
- 25 g (1oz/2 tbsp) butter salted (or unsalted and add salt)
- 25 g (1oz/2 tbsp) parmesan freshly grated
To Serve
- 12 fresh scallops (defrosted if frozen - see NOTES)
- 2 pinches salt & pepper to your taste
- 1 tablespoon fresh parsley finely chopped (or other herbs or choice)
Instructions
Chorizo Sauce
- In a small saucepan, dry fry half of the chopped shallot with the chopped chorizo until the shallots are translucent, chorizo-coloured and there’s no fat left in the pan. Add about a quarter (250ml/9fl oz) of the stock, boil then leave to simmer until the sauce reduces by a half.
Creamy Risotto
- Heat the olive oil in a large pan and sauté the chopped leek (or onion) until translucent. Add the risotto rice and toss in the oil and leek until also translucent then add a good splash of Pastis/Ricard (or white wine/Vermouth).
- As soon as the alcohol is absorbed, add a large ladle at a time of the remaining hot stock. Stir until the stock is well absorbed by the rice. Repeat this for 15-20 minutes or until the rice is cooked.
- Add the butter, parmesan and seasoning. Add the cream to the chorizo sauce 5 minutes before the risotto is ready and continue to simmer. Blitz the sauce with a hand-blender if you like it smooth, otherwise keep the chorizo pieces in. Keep the sauce warm until ready to serve.
To Serve
- In a small frying pan, heat the butter just until it browns slightly and smells nutty. Sear the scallops (3 per person) until they are just cooked - about 2 minutes on each side, depending on their size. Serve on top of the risotto and add the chopped fresh parsley.
Notes
Looking for another delicious fish dish? Then try our favourite French Monkfish Stew, known as Lotte à L'Américaine.
This recipe was first published as Chorizo Risotto with Prawns on 7 October 2016 but has now been updated to include a printable recipe card, updated text & photos. However, as it previously used a strange template, I lost all the lovely comments and recipe reviews - so please give this recipe some new love! Thank you, merci.
Marcia
Absolutely delicious!
Jill Colonna
So thrilled you liked this, Marcia. Thanks for popping back in to tell us!
David Scott Allen
I am so going to make this when we return! I love the fusion of these cuisines!
Jill Colonna
I know you love scallops, David - and chorizo! Look forward to seeing you soon in Paris.
Betty
This looks so lovely, Jill! We both love chorizo and scallops (but I can see how it could be good with fish, shrimp or chicken, as you suggest). Will have to try this soon and will let you know when I do!
Jill Colonna
Please do, Betty. I love it when you've been trying the recipes.
Pedro
This is the yumiest way to cook risotto
Everyone LOVED this 🙂
Thank you Jill
Jill Colonna
So happy you liked it. We love chorizo with scallops. Thanks for your feedback x
Linda
Thank you for this recipe, Jill! I made it on 23 December, with scallops from the Buckie fish van. It was absolutely gorgeous, and a real pre-Christmas treat!!! I couldn't believe that something so easy could taste so wonderful. I did end up using Oatly oat cream instead of dairy cream, and it was just as creamy and rich, and with no impact on the creamy taste. My daughter, who is dairy intolerant, loved it, and the whole family was bowled over by it.
Jill Colonna
Thanks so much, Linda - and I love how you had scallops from your local Scottish fish van (brings me back to my roots, as my grandpa had a fish van on the East Coast, south of Edinburgh/Musselburgh). Love also how you tried it for your lactose-intolerant daughter with oat milk. Good to know it works this way as well. Your feedback is most appreciated. Happy delicious New Year to you!
Linda
Will definitely try this. But I'm going to commit the crime of substituting oat cream for dairy cream, as although slim and with a super healthy diet I have slightly raised cholesterol and cream is on the forbidden list, plus daughter is dairy intolerant. Will let you know how it goes! Oat milk makes a great white sauce, so I'm hopefully of the cream.
Jill Colonna
OH-oh, let's hope it doesn't affect the flavour too much so please let me know how it goes, Linda.
Helen
Sounds delicious! I can’t wait to make it. Do you use cured or semi cured chorizo?
Jill Colonna
We love this dish, Helen, so hope you enjoy it too. It doesn't matter whether it's cured or semi-cured chorizo, as it is being cooked. I normally get the best chorizo I can at our boucherie/charcuterie (so it tends to be semi-cured) so use what your prefer.
Christina Conte
Well no wonder you wanted to re-make this dish at home! Looks fabulous, and I do adore scallops especially when they're wonderfully fresh! Just made risotto last night, so we're doing that freaky think as usual! haha! Thanks for this gorgeous recipe, Jill! Can't wait to try it!
Jill Colonna
Thanks Christina - love a good risotto and can imagine yours being so good! I love this because the sauce is served separately and it ends up being a bit 'bistro'!
Alison T
Remember seeing this post and I’ve made it a few times
Jill it’s a winner: that sauce is to die for!
Also loved the kick to it
Alison
Jill Colonna
Thanks so much for coming in to say so, Alison. Glad you enjoy the recipe! Yes, I love that the sauce is served separately - and it makes it all the more easy - yet Chefy spectacular too.