Black Rice Risotto Recipe with Chorizo and Avocado
Fusion food had a bad rep for years — inauthentic dishes with strange mixes of flavors, often characterized by broad-stroke definitions of “Asian” or “Latin American” cuisine. But that doesn’t mean that all fusion food has to fall into that category. This black rice risotto recipe, which combines Spanish chorizo, Chinese forbidden rice, Italian risotto and South American avocado, is a winner with lots of flavor.
The risotto technique is almost always used to make dishes with a more Italian flavor. But a black rice risotto is a great play on this technique with lots of surprising flavors. With the chorizo, avocado and butter, the final dish turns out very rich, which means it’s best served in small portions as an appetizer or alongside a big salad.
Use dry-cured Spanish chorizo if you can find it, but if you can’t, Latin American chorizo works fine as a substitute.
Black Rice Risotto Recipe
serves 4
Ingredients
Directions
Heat a pot or kettle of water to simmering. Season with a hefty pinch of salt and set aside.
Dice the chorizo into a small brunoise. Place it in a cold pan and cook over medium heat, stirring occasionally, until it has rendered some fat and begun to brown. Set the chorizo aside, leaving the fat in the pan.
Add the shallot to the pan. Cook 1-2 minutes, until translucent and fragrant. Add the black rice. Deglaze with red wine. Cook until the wine has evaporated, then add the warm, seasoned water by the ladleful until the rice is al dente.
Turn off the heat and remove the pan from the stovetop. Add the sour cream and butter and cover the pan for 1-2 minutes. This step will help you emulsify the fats into the hot risotto better.
When the 1-2 minutes are up, remove the top and stir the butter and sour cream into the risotto energetically.
Serve in bowls topped with some of the cooked chorizo and 1/4 avocado.
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Image via Emily Monaco
