Italians take note—classic Southwest and Mexican ingredients pair beautifully with Arborio rice in this creamy risotto.
Ingredients
INGREDIENTS
Arborio Rice
Avocado
chopped green onion
finely grated cotija cheese
frozen whole kernel corn
Lime wedges
Mexican beer or dry white wine
olive or vegetable oil
pepper
red bell pepper
reduced-salt chicken broth
Salt
smoked chorizo sausage links
Directions
DIRECTIONS
Slice sausage links into lengthwise quarters
Return drippings to pan (add additional oil to measure 2 tablespoons, if needed). Stir rice into drippings over medium heat about 2 minute. Add beer, stirring until almost all of liquid is evaporated. Begin adding hot broth, 1/2 cup at a time, cooking and stirring until liquid is almost absorbed before adding more broth. Continue stirring in broth 25 to 30 minutes until rice is tender and mixture is creamy. Stir in green onion and reserved sausage
Divide risotto among 4 serving bowls. Top with avocado and cheese. Serve with lime wedges.
