Here’s how smart Michael Schlow is about Latin cooking: The Boston chef-restaurateur borrowed the notion of a paella sofrito – that aromatic wonder base of sauteed vegetable bits – to create a risotto.
And it isn’t just any sofrito, but one that builds a sly, round heat on the shoulders of dried ancho chili pepper, fresh poblano, onion and house-made chorizo. The dish has been served at his Tico in Beantown since its opening night in 2011, and it has become the go-to bowl of comfort at the Tico in Washington.
Few domestic culinary endeavors taste this rich and inviting with less than an hour’s work. The risotto is creamy with a little chew and salty at the finish, ensuring that nothing is ever left on the plate.
Chorizo Risotto
2 servings
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Soak 1 or 2 dried ancho chili peppers in hot water, then drain, seed and puree them to yield 1 tablespoon.