• 3 tablespoons EVOO

  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 1 teaspoon Andalusian spice
  • 1 cup arborio or other medium-short grain rice for risotto
  • ½ cup dry white wine
  • ¼ teaspoon saffron threads
  • 1/4 cup tomato paste
  • 5 cups (approximately) chicken or neutral ( vegetarian) stock, hot
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 tsp ground coriander
  • Garnish
  • 1 cup creme fraiche
  • ¼ cup chives, minced


Place oil in large sauce pan on moderate heat; add onions, garlic; cook till vegetables are aromatic. Add rice, wine, spices, saffron and tomato paste; cook until it is almost absorbed. Add the hot stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added add the salt, pepper, coriander and chorizo, if using, with the remaining stock, stirring throughout; fold in parsley and adjust seasonings. Serve with garnish of creme  fraiche and chives.

FOR CAKES: Spread hot mixture onto lightly oiled sided cookie sheet. Refrigerate uncovered until cold and set. Cut into desired rice cake shapes. Note: Rectangle and square cuts utilizes all the rice. Oval or round cakes leave scraps.
At service, finish cakes in saute pan with little EVOO over medium hight heat. When oil is hot, but not smoking, add rice cakes. Lower heat and cook 5 minutes until bottom is brown and crusty. Turn over and continue cooking 3 more minutes. Alternatively after cooking first side and when first side is caramelized, turn out onto cooking sheet and finish heating through in a 400ºF oven for about 5 minutes. Serve immediately with creme fraiche and chives.

Chef’s Note: to make a vegetarian version of this dish, omit the sausage and replace chicken stock with vegetable stock or my mushroom stock. Add stewed shitake mushrooms to add a “meaty” texture.


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