Pork and chorizo risotto

Name: Pork and chorizo risotto (Arroz atollado)
Cuisine: Colombian
Ingredients: 675 g/1½ lb meaty pork ribs, cut into 5cm/2in chunks; ½ onion; 2 spring onions (scallions); 2 spring onions (scallions); 2 garlic cloves; 2 culantro leaves or a sprig of coriander; 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp oil or rendered pork fat; 15 ml/1 tbsp oil or rendered pork fat; 1 chorizo, 15cm/6in long, cut into 5mm/¼ in dice; 225 g/8 oz yellow potatoes, peeled and cut into 1cm/½in dice; 250 g/9 oz/1¼ cups white long grain rice; 15 ml/1 tbsp salt; 2.5 ml/½ tsp ground cumin; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp hot chilli, finely chopped; 120 ml/4 fl oz/½ cup vermouth; 60 ml/4 tbsp coriander (cilantro), finely chopped; 60 ml/4 tbsp coriander (cilantro), finely chopped

Arroz atollado

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

A traditional dish from the Pacific region of Colombia, arroz atollado is usually prepared over log fires in farm-like restaurants that people visit to remember and enjoy traditional recipes they remember from their childhood. The risotto is a strongly flavoured dish, cooked with Tomato and Onion Sauce, garnished with coriander and often served with patacones.

Ingredients

Americas
Colombia
Side dish

Ingredients

Method