Tasty Tuesdays: Red Wine Risotto with Chorizo

I mentioned yesterday that my parents joined Mark and me for lunch at Crescent Pie and Sausage Co. on Saturday.  It was an absolutely delicious meal!  The menu is varied and very creative, and what I appreciate most is that the sausage is prepared in house.  What a talented bunch of chefs these guys are!  

I had the MERGUEZ: Moroccan Lamb Sausage, Harissa & Yucca Chips.  The sausage was incredibly flavorful and very moist.  Mark had the boudin, and boy oh boy was it delicious.  I could have eaten an entire plate of that!  My mom ordered the Chaurice (a spicy Cajun pork sausage) with corn maque choux and roasted okra.  The spicy sausage paired with the creamy corn and toasty flavors of the okra was perfection.  Perhaps my favorite dish was my dad's choice - the Redneck Brisket.  This brisket was OUTSTANDING!  It was flavorful and tender and very lean!  If you're in the market for a great meal in New Orleans that is affordable and tasty and prepared with love, I would highly recommend trying this hotspot.

I love to cook with sausage.  There are so many varieties - Italian, green onion, andouille, smoked, chicken with apple.  A few years ago, I bought some Chorizo at the Julia St. Farmer's Market and couldn't wait to find the perfect recipe in which to use it.  I did a search on the Food Network's website and found this recipe for Red Wine Risotto with Chorizo.  It was such a wonderful recipe and the dish was absolutely delicious!  I mean, how could it be anything other than wonderful when it contains red wine, chorizo, and Mancego cheese!!!!  I hope you try this sometime soon.  You'll love it!

Ingredients

• 1 cup minced chorizo
• 1 tablespoon olive oil
• 1 small white onion, minced
• 2 cups Carnaroli rice or Arborio, if not available
• 2 cups red wine
• 4 cups chicken stock, warmed
• 2 tablespoons butter
• 2 cups grated Mancego, plus more, for garnish
• 1 cup peas, frozen, fresh, or canned
• Chopped parsley, as a garnish

Directions

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.

Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.

Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.