Smoky White Bean and Chorizo Risotto

Cooking Steps

1. 1In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon, leaving the rendered fat in the pot. Set the chorizo aside.
2. 2Add the chopped onion to the chorizo fat in the pot and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. 3Stir in the Arborio rice, coating the grains evenly with the fat. Cook for 2-3 minutes until the edges of the rice grains become translucent.
4. 4If using, pour in the white wine and stir continuously until it has almost completely evaporated. This deglazes the pan and adds depth of flavor.
5. 5Begin adding the warm chicken broth, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until each ladleful has been almost fully absorbed by the rice before adding the next. This process should take about 20-25 minutes. Continue until the rice is creamy and al dente.
6. 6Stir in the rinsed cannellini beans and cook for another 2-3 minutes, just to warm them through.
7. 7Remove the pot from the heat. Stir in the grated Parmesan cheese, fresh parsley, and the zest of half a lemon. Season with salt and black pepper to taste. If the risotto is too thick, add a splash more broth. If too thin, continue to cook for a few more minutes.
8. 8Serve the risotto immediately, garnished with the reserved crispy chorizo and a squeeze of fresh lemon juice. Additional Parmesan and fresh parsley can be sprinkled on top.