azahar's kitchen

Yep, another risotto. This one with fresh baby spinach leaves stirred in at the end – it’ll look like a lot of spinach at first but it wilts down a lot. Also very meaty with lots of chorizo criollo, which adds a lovely texture and flavour and goes very well with the langostines. Add some ground hot chilis to spice it up.

Ingredients & instructions below the links.

• 3 tbsps olive oil, divided
• 6 cloves garlic, thinly sliced
• 1 small onion (or two shallots), diced
• 250 grams white mushrooms, sliced
• 175 grams baby spinach leaves, washed & dried
• 400 grams chorizo criollo
• 1/2 kilo langostines (with shells)
• 2 cups (370 grams) aborio rice
• 1/2 cup (250 ml) dry white wine
• 6 -7 cups hot chicken broth
• 1/2 cup butter, melted
• 1/2 cup grated parmesan cheese
• freshly ground black pepper to taste
• 1 tsp ground chilis (optional)

Heat chicken stock with shells & heads from the langostines, bring to a boil and then lower heat and simmer for about twenty minutes. Meanwhile fry the chorizo in a large pan until cooked through, then cut up into bite-sized chunks and set aside. Next, in a small frying pan, cook the langostines in 1 tbsp olive oil (or butter) until just pink. Cut in half and put aside. Sauté the sliced mushrooms in the same pan until tender, about 4-5 minutes and put to one side. You should now have your four ingredients ready, including the spinach. Strain the stock and keep warm.

In a large skillet, sauté the garlic and onion in the remaining 2 tbsp of olive oil until translucent, then add the rice and stir quickly until it is well-coated and opaque, about 1 minute. This cooks the starchy coating and prevents the grains from sticking. Then stir in the wine and continue stirring until it is nearly all evaporated.

Now comes the part that requires some patience. Add the chicken/langostine broth 1/2 cup at a time, slowly stirring on a med-low heat and making sure the rice doesn’t stick to the sides of the pan. Continue to cook and stir, allowing the rice to absorb each addition of broth until the risotto is slightly firm and creamy, or al dente. This takes about 20 minutes.

When the rice is done add the raw spinach and stir well until it has wilted. Then add the butter, grated parmesan and pre-cooked ingredients. Stir and serve.