Follow me and enjoy making this spicy yet delicious Giada Chorizo Risotto in just 40 minutes! Made with chorizo, Arborio rice, onions, garlic, and white wine, it’s a dinner that’s sure to impress. Serve it with a twist, topped with grated Parmesan cheese for that extra flair.

Recipe Ingredients

• 2 jalapeño chiles
• ½ small jicama, julienned
• 1 teaspoon fresh lime juice (from 1 lime)
• ½ teaspoon kosher salt
• 3¾ cups low-sodium chicken broth
• ½ pound raw Mexican chorizo
• 1 white onion, diced small
• 1 red bell pepper, cored, seeded, and diced small
• 1 cup Arborio rice
• 1 cup light beer
• ¼ cup crumbled Cotija cheese

How To Make Giada Chorizo Risotto

Prepare Jalapeño-Jicama Slaw

1. Prepare Jalapeños: Place jalapeños in a small bowl, cover with plastic wrap, and steam for 5 minutes.
2. Prepare Slaw: Peel off charred skin, remove stems and seeds, slice thin, and combine with jicama, lime juice, and ¼ teaspoon salt in a bowl.

Cook Chorizo and Vegetables

1. Cook Chorizo: In a medium Dutch oven, cook sausage over medium heat, breaking into bite-size pieces with a wooden spoon, until almost completely cooked through, about 4 minutes.
2. Add Vegetables: Add onion and bell pepper, and cook, stirring often, until vegetables have softened slightly, about 3 minutes. Season with remaining ¼ teaspoon salt.

Cook Risotto

1. Deglaze Pan: Deglaze pan with beer and cook, stirring constantly, until all of the liquid is completely absorbed, about 3 minutes.
2. Add Broth: Add 1 cup of simmering broth and stir until almost completely absorbed, about 4 minutes. Repeat until all broth is used.

Serve

1. Combine and Serve: Remove from heat, stir in cheese, and serve, topping each portion with a spoonful of jalapeño-jicama slaw.

Recipe Tips

• Spice It Up: Add diced jalapeños or red pepper flakes to the chorizo risotto for a spicy kick, which complements the smoky flavor of the chorizo and adds depth to the dish.
• Make It Fancy: Garnish the risotto with sautéed wild mushrooms, such as oyster or shiitake, and a sprinkle of fresh parsley for a visually appealing and sophisticated presentation.
• Chorizo Variation: Swap the chorizo with Italian sweet sausage for a milder flavor or use Spanish chorizo for a smokier, more intense flavor, and adjust the amount of red pepper flakes accordingly.
• Add Some Green: Stir in some wilted spinach or roasted asparagus towards the end of cooking to add a burst of freshness and nutrients to the rich and creamy risotto.
• Make It a Meal: Serve the chorizo risotto with roasted chicken or seared shrimp for a hearty and satisfying meal, and don’t forget to drizzle with a tangy and herby sauce like parsley-chimichurri.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Chimichurri Sauce
• Giada Mediterranean Chile Chicken Wings
• Giada Deconstructed Clams “Casino”