Arroz Catalan Au Chorizo De Porc, Crevettes Et Crème Épicée Au Safran Recipe
Catalan style risotto with pork chorizo, shrimps and spicy saffron cream
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Ingredients
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Main Ingredients
Saffron Cream
Method
Cooking the Risotto
- 1
- 2
Cook Chorizo
Add the diced chorizo to the pan and cook for about 3-4 minutes until it starts to brown.
- 3
Add Arborio Rice
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors.
- 4
Gradual Broth Addition
Pour in the broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more. This should take about 18-20 minutes.
- 5
Add Shrimps
Once the rice is creamy and al dente, add the shrimps and cook for an additional 3-4 minutes until they are pink and opaque.
- 6
Season
Season with salt and black pepper to taste. Remove from heat and let it sit for a few minutes.
Preparing the Saffron Cream
- 7
Infuse Saffron
In a small saucepan, heat the heavy cream over low heat. Add the saffron threads and allow it to steep for about 5 minutes.
- 8
Spice it Up
Add red pepper flakes and lemon juice to the cream. Stir well and heat until warm but not boiling.
Serving
- 9
Plate the Dish
Spoon the risotto onto plates and drizzle with the saffron cream. Serve immediately.
