Creamy Chorizo Risotto: A Flavorful Fusion of Italy and Spain

Start by finely mincing the onion and slicing the chorizo into thin rounds. If you're using a bell pepper, dice it into small pieces. Also, chop the fresh parsley.

In a separate saucepan, heat the chicken broth and keep it on low heat, around 60°C (140°F), throughout the risotto preparation. It should always be hot when you add it to the rice.

In a large, heavy-bottomed pan or skillet, heat the olive oil over medium heat. Add the minced onion and sauté for 2 to 3 minutes until it becomes translucent.

Stir in the sliced chorizo and cook for about 2 minutes. The chorizo will release its oils and aromas, deliciously flavoring the onion. If you're using the bell pepper, add it now and sauté for 2-3 minutes.

Add the Arborio rice to the pan with the onion and chorizo. Stir well for 1 to 2 minutes until the rice grains become slightly translucent around the edges but remain opaque in the center. This is called 'toasting' (nacrage).

Pour the dry white wine over the rice. Stir constantly and let the wine evaporate almost completely. The wine adds a nice acidity and helps set the flavors.

Add a ladleful of hot broth to the rice. Stir gently and let the liquid absorb almost entirely before adding the next ladleful. This is the secret to creamy risotto: gradual absorption releases the rice's starch.

Repeat this step, ladle by ladle, stirring regularly (but not constantly) for about 18 minutes. Taste the rice as you go: it should be creamy and 'al dente', meaning tender on the outside and slightly firm in the center.

Once the rice is cooked to perfection, remove the pan from the heat. Stir in the cold diced butter and grated Parmesan. Season generously with black pepper to your taste.

Mix vigorously for about 1 minute to thoroughly combine the butter and Parmesan, which will give the risotto an incredibly creamy and smooth texture. This is 'mantecatura'.

Serve the risotto immediately in shallow bowls. Garnish each portion with chopped fresh parsley for a touch of color and freshness. Enjoy without delay to savor its optimal texture!

Always use very hot broth to avoid stopping the rice from cooking and slowing down the absorption process.

Stir regularly, but not continuously. Stirring releases the starch needed for creaminess, but too much stirring can crush the grains.

Serve the risotto as soon as it's ready. Its creamy texture is fleeting, and it tends to 'dry out' if it waits too long.

This risotto pairs perfectly with a crisp green salad, like arugula or mixed greens, to add freshness.

Grilled vegetables such as bell peppers, zucchini, or asparagus can complete the meal.

For wine, a dry and crisp white wine like a Sauvignon Blanc or a Pinot Grigio will be an excellent choice.