Description
This creamy, golden saffron risotto combines the best flavors of Spanish paella with Italian risotto technique. Smoky turkey chorizo, tender chicken, and aromatic saffron create a one-pot wonder that’s perfect for weeknight dinners or special occasions.
Ingredients
For the Saffron Broth:
5 cups low-sodium chicken broth, divided
¼ teaspoon saffron threads (generous pinch)
2 tablespoons fresh lemon juice
For the Risotto:
1½ cups arborio rice
8 oz turkey chorizo, sliced into ¼-inch rounds
1 lb boneless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, finely diced
4 cloves garlic, minced
1½ teaspoons smoked paprika
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
For Finishing:
2 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
¾ cup frozen peas
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
1. Bloom the saffron: Combine saffron threads with ¼ cup warm chicken broth in a small bowl. Let steep for 15 minutes. Heat remaining broth in a saucepan over low heat; keep warm.
2. Cook the proteins: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add chorizo rounds and cook until crispy, 3-4 minutes. Remove and set aside. Season chicken with salt and pepper, add to pot, and brown on all sides, about 3 minutes. Remove and set aside.
3. Build the base: Add remaining 1 tablespoon oil. Sauté onion until translucent, 5 minutes. Add garlic and smoked paprika; stir for 30 seconds until fragrant.
4. Toast the rice: Add arborio rice and stir until grains are coated and edges become translucent, about 2 minutes.
5. Deglaze and cook: Add ½ cup broth with lemon juice. Stir until absorbed. Add saffron mixture. Begin adding warm broth ¾ cup at a time, stirring frequently, allowing each addition to absorb before adding more. After 15 minutes, return chicken and chorizo to pot.
6. Finish and serve: Continue cooking until rice is creamy but al dente, 18-22 minutes total. Remove from heat. Stir in butter and Parmesan. Fold in peas. Cover and rest 2 minutes. Garnish with parsley and serve with lemon wedges.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat on stovetop with extra broth to restore creaminess.
Make-Ahead: Bloom saffron, cut proteins, and measure ingredients up to 1 day ahead. Cook risotto fresh for best results.
Substitutions: Use chicken chorizo if turkey unavailable. Carnaroli rice works beautifully. For dairy-free, omit butter and Parmesan; drizzle with olive oil and add nutritional yeast.
Dietary Modifications: Naturally gluten-free (verify chorizo and broth labels). For lower fat, use chicken breast instead of thighs.
Serving Suggestions: Pair with arugula salad, crusty bread, or roasted vegetables. Garnish with extra Parmesan shavings and lemon zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mediterranean launch recipe
- Method: Stovetop
- Cuisine: Italian/Mediterranean
Nutrition
- Serving Size: ~1.5 cups
- Calories: 485 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg