Chorizo, egg and rosemary breakfast risotto

The weather has been autumnal here in DC, and as I was thinking about the weekend at the end of this week, I started to crave a really hearty brunch. After coming across a couple of recipes for savory breakfast risottos, as indulgent as that sounds (and is...), I couldn't resist. Colder weather + breakfast ingredients + risotto makes tons of sense to me.

I wound up combining two different breakfast risotto recipes, particularly because I wanted to make one that had a more autumnal flavoring, which to me means herbs like rosemary and sage.

The resulting flavor is interesting, because it's a bit like eating porridge, and a bit like eating a favorite comfort food, with the rosemary, roasted tomatoes and chorizo. I also love the addition of the egg on top - although it doesn't take away from the richness of the dish, the egg is such a different texture, and has such a bland (in a good way) flavor, that I think it makes it a lot more interesting. While it's rich, it's great for when you feel like something substantive for breakfast; it made a great post-run brunch this weekend.

 

 

This is also not the quickest of recipes. So make it on a weekend when you have some extra time, and want to dig into a cooking project. The reward is that it makes a pretty big batch, so you should have leftovers.

(Try to ignore the imperfect job I did on this sunny-side-up egg... which turned out to more of just a fried and slightly scrambled egg.)

Chorizo, egg and rosemary breakfast risotto

Adapted from the Smitten Kitchen and Jamie Oliver recipes

Serves: Approx. six

6 cups low-sodium chicken stock or vegetable broth
3-4 links of chorizo sausage
3-4 tablespoon olive oil
2 large or 3 smaller leeks, quartered lengthwise, cleaned of grit, and chopped small
1/2 small onion, finely chopped
2 cups arborio rice
1/3 cup dry white wine or vermouth
6 small Roma tomatoes or other small tomatoes
4 sprigs fresh rosemary
1 cup finely grated fresh Parmesan cheese, plus extra for garnish if desired
Salt and freshly ground black pepper
approx. 6 large eggs; one per serving

1. First, start the tomatoes roasting. Heat the oven to 350 F, wash the tomatoes, cut then in half, and place skin up in a roasting dish. Coat with olive oil, salt, and pepper. Throw in a spring of rosemary and cook for about 30-35 minutes. After tomatoes are finished, set aside to cool and then cut into chunks, discarding rosemary.
2. Place stock or broth in a small-medium saucepan over very low heat on a back burner and keep it heated until steaming, but not so hot that it simmers.
3. Heat a second medium saucepan (3 quarts) or skillet over medium heat. Add chorizo, leeks, and rosemary, and cook for 10-12 minutes. Leeks should be softened and mostly tender. Next remove all from pan and set aside, but leave pan with sausage flavoring. Transfer to bowl with bacon and set aside, leaving stove on.
4. Add olive oil to pan and cook onions until translucent and tender, about 5 minutes. Add rice and cook sauté until faintly toasted, about 4 minutes. Add wine or vermouth and cook until it almost disappears, about 2 minutes. Ladle 1 cup of hot broth into the rice mixture and simmer until it absorbs, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is al dente, about 25 to 30 minutes.
5. From smitten kitchen regarding the risotto's consistency: "What you’re looking for in well-cooked risotto is a creamy but loose dish. When ladled onto a plate, it should spill into a creamy puddle, not heap in a mound. You might need an extra splash of broth to loosen it."
6. When risotto is the desired consistency, add the cheese and chorizo, leeks and rosemary mix, and then add the chopped roasted tomatoes.
7. Then, quickly, in a small skillet, heat a olive oil over medium-high and swirl it to coat the pan. Crack one egg into the skillet, season with salt and pepper and reduce heat to medium. Cook egg sunny side up. Cook one egg per serving of risotto.
8. To serve, garnish each serving of risotto with a bit of Parmesan cheese, and lay the egg on top.