MAN MELTER CHORIZO FRY w/HERBED BARLEY RISOTTO

||| NOT gluten-free ||| guy-friendly |||

Chorizo
Asparagus
Shiitake Mushrooms
Button Mushrooms
Oyster Mushrooms
Sweet Marsala Wine (see KK's Cupboard)
Caramelized Onions
Butter
Barley
Fresh Herbs (parsley, thyme, rosemary, basil)
Parmesan
Veggie Bouillon
Cracked Black Peppercorns & Sea Salt

Barley Risotto is easy. Don't be a scared little pansy pants. Likewise, the same for arborio rice risotto...same directions. Are you ready for it? Huh? Huh?Huh?

RISOTTO: Barley or Rice
In a large non-stick deep-dish skillet, put lotsa seasoned water and/or stock. Bring to a boil. Add Barley (or rice). Probably about 1/3 of the amount of water. Leave the lid off. Let it simmer, let the water reduce, DO NOT drain it. Just keep it simmering. When the water is gone, you now have risotto. Add a sickening amount of butter & REAL parmesan. Simmer. Simmer. Add fresh herbs. Simmer. Add Cracked Pepper.
VOILA! Fuckin' Risotto.

Saute the beautiful & artistically chopped mushrooms (or leave whole - because that looks professional) with the Marsala Wine, bit of bouillion, and some shallots. Simmer until it's all reduced and caramelized.

Caramelize the onions and set aside.

While the mushrooms are simmering, fry up the Chorizo that you've cut on an angle (cause that's what the cool kids do), with the asparagus, until they all get some nice browning.

Grab a panty-removing pretty plate, put some risotto in the center. Stack some of the Chorizo-fried Asparagus, and top with the onions, then the mushrooms.
BAMMM.
See picture again. That's what you just fucking made.

Make sure you take a picture to Instagram that shit.
And give me a lil' love on Instagram @kkwasnica.
Or I will hunt you down with my pack of rabid rabbits.

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