Directions

• Score the chorizo sausages and peel off the casing.
• Heat a pan over medium-high heat. Add the chorizo sausages to the pan and cook until the fat renders out and the sausages are crispy. While the sausage is cooking, you can break it up into smaller pieces with a wooden spoon. Remove the sausages from the pan and set aside.
• In the same pan, add the chopped onions, red bell pepper, and orange bell pepper. Cook until the vegetables are softened and have some color.
• Add the minced garlic, garlic powder, cumin, chili powder, and smoked paprika to the pan. Stir to coat the vegetables in the spices.
• Deglaze the pan by pouring in the white wine and scraping the bottom to pick up any flavorful bits. Allow the wine to simmer for a minute to burn off the alcohol.
• Add the Arborio rice to the pan and toast it for a few minutes, stirring occasionally.
• Gradually add the chicken broth to the pan, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente, about 20 minutes.
• Add the chorizo sausage back to the risotto. Stir well to incorporate the sausages. Optionally, you can chop the sausage at this time to get smaller pieces if you prefer.
• Season the risotto with salt to taste. Remember that the chicken broth already contains salt, so adjust accordingly.
• Remove the pan from heat and let the residual heat finish cooking the risotto. Stir occasionally to prevent sticking.
• Serve the spicy chorizo risotto garnished with freshly chopped green onions.