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  • 1 pound, chorizo
  • 1 1/2 cups, Arborio or Camaroli rice
  • 3/4 cup, white wine
  • supply of near boiling chicken stock or chicken broth
  • 1 shallot - chopped
  • 4 cloves, garlic - minced
  • 4 peppercorns - toasted and ground
  • kosher salt
  • pepper
  • butter - cubed
  • manchego cheese (you may substitute Pecorino, Romano or Zamorano) - shredded


  1. Brown Chorizo and strain, retain some of the fat
  2. Toast peppercorns and ground
  3. In rondo heated on medium heat, saute' rice in Chorizo fat until toasted
  4. Add shallots and garlic and continue to saute' for 1-2 minutes
  5. Add wine and cook down until almost dry
  6. Slowly add chicken stock a few ladles at a time stirring constantly with a wooden spoon. Chicken stock must to kept at near boiling temperature during this process. This is a slow and important process. Add only a ladle or two of stock at a time. Taste the rice often for texture, it should be creamy, if it's chalky it's underdone if it's mushy you weren't paying attention - you better start over.
  7. Season with salt and pepper
  8. When 3/4 of the way cooked add the Chorizo
  9. Finish with butter and Manchego cheese
  10. Serve, plate in large flat bowl using a huge splash of something green (basil, thyme or parsley) as a garnish. Go vertical with the garnish.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm