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.
What’s to love about this recipe
- This is a great risotto for using up all sorts of bits and pieces from the fridge and larder to make a filling and tasty meal.
- Risotto is easy cooking, just add wine and stir now and then. Enjoy a glass of wine yourself whilst doing so.
- You can make terrific arancini balls with any leftovers and that gives you a great lunch or snacks for the next day.
- This fish and chorizo risotto is like a Spanish/Italian fusion, the best of Mediterranean flavours all in one bowl!
Ingredients for this risotto
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.
Using leftover fish risotto
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 mozzarella 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.
If you are a risotto fan then do check out these simple recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Mixed Fish and Chorizo Risotto And Arancini Balls
- 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
- 100 ml white wine
- 400 g tomatoes chopped
- 900 ml chicken stock
- 400 g mixed fish (salmon, prawns,white fish)
- 1 lemon
- 2 eggs beaten
- 4 tbsp flour
- 6 tbsp bread crumbs
- vegetable oil for deep frying
- 4 tbsp mozzarella
- 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
- 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