melissa-dallas
Well-known member
Wow, does this ever look good. Was posted on Williams Sonoma Website.
Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio
Michael Voltaggio’s Spanish-Inspired “Mac & Cheese”
Add a global twist to family favorites. In this recipe, all-American comfort food becomes a brand-new dish by using a few Spanish ingredients.
Ingredients:
1/4 cup olive oil
3/4 cup diced yellow onion
2 garlic cloves, minced
2 cups (12 oz.) diced Spanish chorizo
1 1/2 cups Bomba rice
Pinch of saffron
1 bay leaf
1/2 cup dry sherry, preferably Manzanilla
4 cups water
1 cup heavy cream
2 cups (9 oz.) coarsely grated soft Spanish goat cheese
Kosher salt, to taste
1 1/2 cups (4 1/2 oz.) grated Manchego cheese
2 Tbs. chopped fresh chives
Directions:
Preheat a broiler.
In a large sauté pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5 to 6 minutes. Increase the heat to medium-high, add the chorizo and cook for 2 to 3 minutes. Add the rice, saffron and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes. Add the cream and cook, stirring, for 3 minutes. Remove from the heat. Fold in the goat cheese and season with salt. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top. Broil until the cheese is golden brown, about 8 minutes. Let rest for 5 to 10 minutes. Garnish with the chives. Serves 6 to 8.
Recipe by Chef Michael Voltaggio