Baked Rice with Chorizo and Clams/Sausage and Broccoli Rabe

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Adapted from a MSL recipe. You can make this with either the clams or the broccoli rabe.

Difficulty: Medium - experience needed
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n d 

Tags: main ยท

Ingredients

2 T EVOO
3 oz dried chorizo sliced 1/4 inch thick (or 8 oz Italian sausage)
1/2 c finely chopped onion
5 cloves garlic, minced
1 1/4 c Arborio rice
1/4 c dry white wine
1 1/2 c chicken stock
3/4 c water (chicken stock if making sausage & broccoli rabe)
24 littleneck clams scrubbed well (6 oz broccoli rabe cut into 2-inch pieces)

Method

Preheat oven to 400.

heat a cast-iron or oven-proof skillet over medium-high heat. Swirl in the oil. Cook chorizo or sausage (casings removed and broken into small pieces), stirring often for about 2 minutes until edges are brown (or sausage is opaque, 3 minutes).

Stir in onion and garlic. Sweat the onion and garlic about 3 minutes.

Stir in rice and toast for a minute or two. Add wine and bring to a boil. Cook until skillet is almost dry. Add stock and water and bring to a boil.

Transfer skillet to the oven. Bake for 10 minutes.

Add the clams (broccoli rabe tossed with 1 T water and 1/4 t kosher salt). Bake until clams open and rice absorbs all the liquid. Let stand, covered, for 10 minutes (Sausage and broccoli, stir first then let stand).

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