My grandmother made this Summer Risotto recipe often in the hotter months when we were on holiday on the west coast of France at Saint-Brevin-les-Pins. After going to the beach in the mornings, we would walk to an open-air market where my grandmother purchased fresh vegetables. With the windows and doors open while cooking, the scent of this dish floated onto the terrace where my grandfather set the table.
This recipe is vegetable-heavy, which is a good thing in my opinion as the rice doesn’t overpower the dish. The flavors come out nicely in this simple dish. Try to find chorizo like this, and a thin smoked sausage like Conecuh brand sausage.
If you cook this recipe, take a picture and tag me on Instagram so I can see your meal! Also, please let me know in the comments section below what you think about this dish!
Bon appétit!
1. In a large pan, saute the smoked sausage on medium heat until golden. Grandma used to pierce the sausage casing with a fork in a few places. 2. Meanwhile, clean and chop all the vegetables. Set aside. When the sausage is cooked and cool enough to handle, drain grease and cut the sausages into little 1-inch pieces. Set aside. 3. Saute the onions and garlic in the same large pan with a dash of cumin. Cook just until onion is transparent. With the exception of the tomatoes, place the remaining chopped vegetables into the same pan. Add salt and pepper to taste. Mix well. Cover and cook on medium-low for 10 minutes. Add tomatoes, mix, cover, and cook for 10 more minutes on medium-low. 4. Meanwhile, slice the chorizo. Add the uncooked rice to the vegetables and mix well until the rice is opaque. Add 500 ml of broth. Mix well. Add the sausage and chorizo to the pan. Mix everything well. Cover and cook on low heat for 20 min. Serve warm and enjoy! Try adding spicy pepper flakes or using spicy sausage for a spicy version.
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