Pulling together bits and pieces to make a meal is the name of the game just now. This super easy fish and chorizo risotto is a case in point. OK so it’s not traditionally Italian, there’s a bit of Spanish Paella in there. But it is a nod in the Mediterranean direction and tastes great.
Easy Fish and Chorizo Risotto
Traditional paella should contain rabbit, chicken, short grain rice, beans and saffron. Oh and snails too if you happen to have them handy. Most folks are more used to the seafood version of this famous dish, still with chicken. But with prawns, mussels and squid too. Needless to say mine contains none of those ingredients, well one, the prawns, tiny ones as that’s all I had.
So it’s not a Pealla. I’m using risotto rice anyway so I’d be shot for calling it a Paella if I did. It’s a bit too Spanish with the prawns and chorizo combo to be strictly Italian risotto. Ho hum it’s a lock down mash-up!
I found the following in the freezer; salmon fillet x 2, half a bag of tiny prawns and peas. The fridge produced a stump of chorizo, a piece of a leek, a few sugar snap peas, half a lemon and a red pepper. There was an onion and some garlic lurking under the sink and some arborio rice in the larder.
My easy fish and chorizo risotto was on it’s way.
I love cooking with chorizo. It is always the first thing I put in the hot pan. When it starts to crisp and those aromatic oils are released I can feel my taste buds tingling in anticipation. Throw in the onions then garlic and the kitchen smells amazing.
When you have to pull recipes together with odds and sods from the larder, fridge and freezer you start to mix your cuisines, hit your fusion foodie vibe and just go with what you have.
Easy Fish and Chorizo Risotto
Like any risotto this one is a matter of adding stock and wine and stirring now and then while the kitchen fills with those heady smells and soon everyone is asking when supper will be ready.
I always end up making too much risotto. Okay, so I measure the rice for four people and there are only three of us here to eat it. Even at that, this lot looked like it would have fed five at least.
Arancini balls
Yes, waste not want not and all that. This is a two part recipe. Not only do you get this lovely easy fish and chorizo risotto but also Arancini balls the next day. Arancini is a classic Italian dish whereby risotto rice is rolled into a ball and a little piece of mozarella inserted in the middle. The balls are rolled till pretty compact then dipped in beaten egg, flour then breadcrumbs. Finally they are deep fried in oil for 10 minutes and you have heavenly bites of creamy ricey gorgeousness with mozarella oozing out of the middle.
In this case it’s my fish and chorizo risotto that makes up these tasty Arancini. They made the perfect lunch the next day.
Easy Fish and Chorizo Risotto and Arancini Balls
There you go. Two recipes in one. Make enough so you have leftovers to make these super Arancini next day.
Can you freeze this recipe;
Yes freeze the risotto in a plastic box and defrost completely before heating till piping hot. Or defrost and make into the Arancini balls.
This is a great recipe for making a little food go a lot further than you might think.
Here is another risotto recipe you might like to try;
Please leave a comment and let me know if you make this recipe. I love hearing from you and knowing what you think of the finished dishes.
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Karon x
Easy Fish and Chorizo Risotto
Ingredients
- 1 tbsp olive oil
- 100 g chorizo chopped
- 1 onion diced
- 1 tsp dried thyme
- 2 tsp smoked paprika
- 1 red pepper diced
- 1/2 leek thinly sliced
- 2 cloves garlic minced
- 300 g arborio rice
- 1/2 glass white wine
- 400 g tomatoes chopped
- 900 ml chicken stock
- 400 g mixed fish (salmon, prawns,white fish)
- 1 lemon
Arancini Balls
- 2 eggs beaten
- 4 tbsp flour
- 6 tbsp bread crumbs
- vegetable oil for deep frying
- 4 tbsp mozzarella
Instructions
- Heat oil in a large frying pan and saute the chorizo for a couple of minutes till it releases the aromatic oils
- Add the onion and saute for 5 minutes then add garlic for 1 minute
- Stir in the rice making sure that it is all coated in the oils
- Add the red pepper and leek and continue to cook for 5 minutes
- Add the dried thyme and smoked paprika
- Pour in the wine and cook for 1 minute before adding the stock a little at a time stirring each time
- Add the tomatoes to the pan and stir
- Add the fish and prawns five minutes before you are ready to serve along with the peas and sugar snap peas
- The risotto should still be slightly soupy in consistancy. Season well with salt and pepper. Sprinkle with parsley to serve
Arancini Balls
- Roll the cold risotto into balls about the size of a golf ball
- Poke your finger into the centre to create a hole and push in a small piece of mozerella then squish the risotto back to close the gap and compress in your hands to form a nice solid ball
- Do this till you have used up all leftover risotto
- Place the flour in one bowl, the beaten egg in the next bowl and the breadcrumbs in the last bowl
- Roll the arancini first in the flour, then dip into the egg and then cover well in the breadcrumbs
- Do this with all the arancini then deep fry in hot vegetable oil (170C) for approximately 10 minutes till golden
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