Indulge in a delectable risotto immersed in a flavorful tomato broth infused with the richness of chorizo. This creamy dish elevates the classic risotto experience.
Surprisingly, this might be the first time I’ve shared a recipe featuring kale – a revelation, right? It’s not that I dislike kale; I’m actually quite fond of it. However, it tends to be on the pricey side, thanks to those ever-changing food trends. It’s a shame because it’s overshadowing some fantastic budget-friendly options, like beef cheeks, mussels, and lamb ribs. These used to be incredibly affordable a decade ago but not anymore!
I distinctly recall over a decade ago when I was watching Lidia’s Italy show (raise your hand if you adore Lidia too!), she whipped up a dish with kale. I scoured every store but couldn’t find it anywhere – nowhere! And now, it’s ubiquitous!
So, the reason I don’t feature many kale recipes is its higher cost compared to similar greens like silver beet and spinach. However, on this occasion, it was on sale at Harris Farms, so I stocked up! Today, I’m delighted to share a straightforward recipe. I’ve had one of “those weeks” when everything seems to go awry, including some epic kitchen mishaps, like the Iranian Rice Cake failure I shared on Instagram.
I love experimenting, creating, and trying out new recipes. But on days like today, I need to offer something foolproof, a real crowd-pleaser.
And isn’t chorizo always a crowd-pleaser? I have a theory that chorizo is like bacon – it simply enhances everything. When sautéed, it releases all those wonderful flavors, and the vibrant red oil it leaves behind in the pan is perfect as a base for the risotto stock.
To intensify the reddish hues, I use a tomato-based stock. Chorizo and tomatoes are a flawless match, both in taste and appearance. But if you prefer, you can omit the tomato and create a traditional cream-colored risotto!
So, without further delay, I present to you my Chorizo Risotto – with a touch of kale. I added kale for its nutritional value and vibrant color, purely because it was on sale. Feel free to substitute it with spinach (fresh or frozen), silver beet, or baby spinach leaves!”