Risotto of shells with chorizo: the inexpensive and delicious recipe to warm up: Femme Actuelle Le MAG

Did you know that you can make risotto with ingredients other than rice? Of course, in the original recipe, Italian mamas made it only with rice and preferably the arborio variety. Today, this emblematic dish of transalpine gastronomy has evolved significantly. Each cook who tackles it adapts it according to his tastes. This time, the culinary content creator known as Realboyjimmy has reinvented it in his own way by replacing rice with pasta. That’s not all ! He also chose to mix cultures by adding chorizo. This dish, soberly named by its creator “shellfish risotto with chorizo“, has enough to compete with real risotto! Prepared with everyday ingredients, it is the perfect recipe for enjoy a good risotto without breaking the bank. Does that tempt you?

A tasty and inexpensive recipe that will please the whole family

We knew about the ham shellettes, but a little about the shellfish risotto with chorizo! We owe this tasty find to the food influencer nicknamed Realboyjimmy on TikTok. A fan of gourmet recipes, the cook decided to tackle one of the greatest Italian specialties and revisit it with his own style. The cooking enthusiast opted for inexpensive products in order to offer us a cheaper version. And the least we can say is that the bet paid off, because the result looks just as tempting! This is a dish that will be a hit at dinner time.

The list of ingredients for 3 people:

• 250 g of shells
• 600 ml of vegetable stock
• 1 shallot
• 115 g chorizo ​​(this is equivalent to half a chorizo)
• 30g butter
• a little white wine
• a bay leaf
• a few sprigs of thyme
• 10 cl of liquid cream
• salt and pepper

The steps of the recipe:

1. Start by heating your broth then reserve it.
2. Finely chop a shallot. Then take your piece of chorizo ​​and cut it with the tip of the knife to remove the skin more easily. Then cut it into brunoise.
3. In the same saucepan where you heated the broth, melt a nice knob of butter over medium heat. When the fat has melted, add the shallot and chorizo. Add the bay leaf and sprigs of thyme. Leave to cook for a few minutes then pour in the shells. Mix well.
4. Add the vegetable stock and add more as soon as there is no more. Repeat this process until the pasta is cooked. This should take 16-18 minutes.
5. When the time is up, turn off the heat and add the liquid cream. Mix well then serve.

How to make homemade vegetable stock in just a few minutes?

For this recipe and many others, you will need vegetable stock. If we are used to buying stock cubes for win timehe is however very easy to do it yourself. To do this, simply collect the peels, seeds and stems of the plants that you have used for previous recipes. Are butternut fries on the menu this lunch? Do not throw away the skin of the squash and its seeds!

Store them in an airtight container while you make your broth. When the time comes, melt a nice knob of butter in a saucepan and add your vegetable trimmings. Put everything you have, even the onion and garlic peelings. Cover with water then leave to simmer 30 minutes. After half an hour, pass everything through a strainer and voilà, your vegetable broth is ready!

Read also :

⋙ The ultra comforting recipe for ham and pea shells from Julie Andrieu

⋙ The recipe for ham-mushroom shell risotto by Cyril Lignac

⋙ Coquillettes: our easy recipes for cooking pasta and leftovers