Skip to main content

Spanish Risotto

with chorizo ibérico, meseta, and boquerones

  • 4-6 Servings
  • 45 minutes
  • Suggested Pairing: Try with a Basque Style Cider


  • 2 Tbsp olive oil
  • 8-10 ⅛” slices of Chorizo Ibérico (Superior Foods Featured Item: #95505 – Atalanta)
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 2 cups Arborio Rice (Superior Foods Featured Item: #2689 – Atalanta)
  • 2 sprigs of thyme
  • 12 oz. Basque Style Cider (or any dry cider)
  • 1 quart chicken stock
  • 5 Tbsp unsalted butter, cut into pieces
  • 1 ½ cups Meseta Cheese, grated plus more for topping (Superior Foods Featured Item: #8003 – Atalanta)
  • Salt & pepper, to taste
  • Thyme, for garnish
  • Boquerones, for garnish


  1. Start by heating the stock to a low simmer in a small saucepan. Keep warm beside the pan for risotto to ladle in gradually.
  2. Heat olive oil over medium heat in a medium saucepan. Add chorizo slices and cook until slightly crisp and fat is rendered. Remove chorizo from pan with a slotted spoon, making sure to leave the fat, and reserve on a paper towel-lined plate. After a few minutes chop chorizo for topping.
  3. Keep heat at medium and add the shallot and garlic to the pan and saute for 2-3 minutes. If fat is running low add a bit more oil. Add arborio rice to coat in fat and toast for 2-3 minutes, stirring constantly. Add your sprigs of time before adding the cider. Continue to cook this, stirring with a wooden spoon or rubber spatula, until cider is completely evaporated.
  4. Continue this same process with the warm stock of adding ¾ cup to a cup at a time and stirring in between additions until all of the liquid is absorbed by the rice. You want the rice to be al dente and the consistency to still be somewhat liquidy when done cooking, 20-25 minutes.
  5. Remove pan from heat and stir in butter until fully melted and combined. Then gradually stir in 1 ½ cups of the meseta. Taste and adjust with salt and fresh cracked pepper as needed.
  6. Divide risotto among dishes and top with more meseta, reserved chorizo, thyme, and a couple boquerones, if desired.


The boquerones are for a bit of extra Spanish flair. They also add a bit of acidity to the finished dish. No need to worry if you can’t find them.