Roast for 20 minutes until the tomatoes are softened. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 ...

Add 1 cup of the simmering stock and cook, stirring constantly, until it is absorbed. 4. Continue to add the stock, 1 cup at a time until the risotto is done. 5. Remove the risotto from the heat and ...

Making risotto is not something we grew up doing but we order it all the time when we dine out. We now find ourselves making risotto very often at home, the trick is to make sure it isn't too ...

Meanwhile, fry the chorizo in a pan over medium heat, until the red juices run. When the risotto is done, remove it from the heat and stir in the chorizo with all its juices and the cold butter.

Pearl barley is small round grains of barley that have had the hull and bran ground off and then been polished. It's particularly good when used in risottos: the texture of the barley is ...

I was excited to find it in my local grocery store and start creating recipes with it! This cheesy chorizo orzo dish is ...