Dave Weidner TVM 1017 Dining

Chorizo Risotto


  • 2 pounds pork shoulder
  • 1 pound backfat
  • Garlic to taste
  • 1⁄2 cup dry red wine
  • 1⁄4  ounce paprika
  • 1⁄4  ounce chili powder
  • 1⁄4  ounce fennel seed
  • 1⁄4  ounce coriander seed
  • 1⁄2 ounce cumin seed
  • 1 ounce salt
  • 1⁄4 ounce sugar
  • 2–3 tablespoons butter
  • 1  shallot, minced
  • 2  cups Arborio rice
  • 1⁄2 cup white wine
  • 6 cups chicken stock
  • 6 ounces chorizo
  • Kosher salt
  • 1 cup grated Parmesan cheese


Chorizo Dice pork and back fat, chill. Grind spices. Marinate pork and back fat with all other ingredients. Chill meat again before grinding. Mix by hand until sausage is uniformly seasoned and textured. (You will have more than enough to make the risotto so freeze the rest for later use.) Risotto Mince the shallot and sweat in a large sauté pan with a tablespoon of butter until translucent. Add the rice, cook until lightly toasted. Add wine, cook until reduced. Stir continuously while adding hot chicken stock a cup or so at a time. Wait for the rice to absorb each addition of stock before adding another. With your last addition of stock add about 6 ounces of chorizo and stir into the rice. Adjust salt to taste, stir in a few knobs of butter and a generous handful of Parmesan cheese. Finish with sauteed mushrooms, the rest of the Parmesan cheese, chopped cilantro, chopped parsley, grated garlic and lemon zest.

Photo(s) by Dave Weidner