Brent's Chourico Risotto
Recipe Type: Main Entree
  • 4 Cups Low Sodium Chicken Broth
  • 2 Tablespoons Butter
  • 8 oz Chourico, Cut Into Bite Size Pieces
  • ½ Yellow Onion, Diced
  • 1 Bell Pepper, Diced
  • 4 oz Shiitake Mushrooms, Diced
  • Salt and Pepper, To Taste
  • 1½ Cups Arborio Rice
  • ¾ Cup Dry White Wine
  • ½ Cup Grated Asiago Cheese
  • 1 Tablespoon Chopped Parsley
  1. Pour the Chicken Broth into a saucepan and bring to a simmer. Reduce to Low Heat.
  2. Place a Dutch Oven over Medium Heat and melt the Butter. Add Chourico and cook for about 5 Minutes.
  3. Add in the Onion, Bell Pepper and the Mushrooms. Cook until the Onions are translucent, which should take about 8 to 10 Minutes. Add in Salt and Pepper.
  4. Stir in the Arborio Rice.
  5. Add the Dry White Wine and bring to a simmer. Allow it to evaporate completely. This should take about 1 to 2 Minutes.
  6. Pour the Chicken Broth into the pot 1 ladle at a time. Stir frequently until well absorbed. This takes 2 to 3 Minutes per ladle.
  7. Keep adding in the Broth until the Rice is tender.
  8. Remove the pot from heat. Stir in the Asiago Cheese.
  9. Top off with Chopped Parsley.
  10. Serve and Enjoy!
Recipe by Our Secret Recipe at