Always popular risotto benefits from the addition of spicy chorizo sausage. Capers and olives add a kick to this comforting dish.
1⁄2 lb. chorizo, sliced
2 chicken breasts, cubed
1 onion, chopped
1⁄2 tsp. achiote paste
2 tbsp. oil
2 cups arborio rice
5 cups chicken stock
1 green pepper, chopped
1 tomato, chopped
Capers, as needed
Green olives, chopped, as needed
Parmesan, grated, as needed
1. In a skillet over medium heat, sauté sausage until cooked thoroughly. Remove sausage from pan and add chicken breast. Sauté until cooked; drain and reserve.
2. In a saucepan over medium heat, sauté onion and achiote in oil until onion is translucent. Add rice and sauté until lightly toasted.
3. Add 1⁄2 cup chicken stock and stir. When liquid is absorbed, repeat with remaining chicken stock in 1⁄2-cup increments, stirring constantly.
4. When rice is desired texture, stir in remaining ingredients. Garnish with additional parmesan.