• Certified Piedmontese

Warm and Cozy Beef Chorizo Risotto

Creamy, filling, and great leftovers – risotto is the rice dish that you won’t get enough of. This Italian dish is a perfect comfort dish for chilly days as it warms you from the inside out. It looks complicated, but risotto is super easy to make! We use The Mercato Beef Spanish Chorizo made with Certified Piedmontese beef because it adds a great deal of flavor to spice up the risotto. The Mercato also has an assortment of other cured meats and sausages that can please even the most finicky taste buds.


¾ lb Beef Spanish Chorizo (Or other assorted cured meats and sausages available at The Mercato)

2 cups Arborio rice (rinsed to remove excess starch)

2 shallots OR 1 small onion, finely diced

4 cloves garlic, minced

3 tbsp extra virgin olive oil

4 cup Casa Bovina Beef Stock, kept warm on the stove

½ cup dry white wine

1 cup freshly grated Pecorino Romano cheese

2 sprigs each thyme, oregano, and rosemary, finely chopped

2 tsp apple cider/white wine vinegar

Salt and pepper

The Mercato Beef Spanish Chorizo

Spicy and smoky, this chorizo is made with Certified Piedmontese beef. Healthier, more nutritious, and even tastier. Spanish chorizo is cured, able to be eaten without cooking, and holds up in nice bite-size pieces when diced.

White wine/vinegar?

It gives risotto that acidity that would otherwise be lacking, and any harsh flavors will evaporate, leaving your rice with the tasty essence.

Pecorino Romano

Pecorino Romano is made with 100% sheep’s milk. One of the most ancient type of cheese, its name means “sheep’s [cheese] of Rome.” A cousin to the Parmesan, Pecorino Romano is saltier and tangy, excellent for grating over pasta dishes, breads, or in risotto! Its saltiness is a great substitute for salt, so be sure you don’t add too much of the condiment if you’re using Pecorino Romano!

Arborio rice

Arborio rice is a classic choice for risotto. It is a starchy short-grain rice high in amylopectin starch, which is what gives risotto its creamy texture. Arborio is readily found in American grocers or retail stores and looks pearly and round. Other Italian short-grain rice varieties you can use include: Carnaroli, Vialone, Nano, and Baldo.

Casa Bovina Beef Stock

Made using the rich essence of bone marrow from Certified Piedmontese grass-fed, grass-finished beef. Together with onions, leeks, carrot, thyme, garlic and black pepper, it has simmered for more than 24 hours before being frozen to preserve its nutrients. No salt is added to this luxurious bone broth, just pure flavor slowly seeped into the stock from all-natural ingredients.


1. Dice Certified Piedmontese Beef Spanish Chorizo, toss into a pan and sauté with extra virgin olive oil over medium heat.

2. Once nicely fried, remove from the pan and set aside, making sure to leave the fat in the pan.

3. Sauté shallots and garlic in the pan on medium heat, seasoning with salt and pepper. Add rinsed Arborio rice to the pan and toast for 2 mins. Add chopped thyme, oregano, and rosemary, then cook for another minute. If the pan is dry, add a knob of butter.

4. Add white wine and stir with wooden spoon until mostly absorbed.

5. Add simmering beef stock one cup at a time, slowly stirring in until it is mostly absorbed before adding another cup.

6. When rice is cooked (about 20-25 mins), remove from heat and add shredded white cheese. Stir and let it melt, and season with salt, pepper, and your vinegar.

7. Garnish with your favorite herbs.


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