Why I (almost) always use the Risotto Style Pasta Technique

By Ethan Chlebowski · 25 min

Ingredients

Instructions

1. Put the stock (or water) in a pot over medium-high heat, or warm it in the microwave.
2. Slice the onion and quarter the zucchini.
3. Heat a wok or saucier over medium-high heat, add the chorizo (removed from its casing), break it up with a potato masher and sear until browned. Move it to a bowl.
4. Keep as much of the rendered fat in the pan as you can.
5. Sauté the onion and zucchini in the pan for 2 to 3 minutes, then add them to the bowl with the chorizo.
6. Add the dry pasta to the pan with just enough stock to cover it. Bring to a boil quickly.
7. Simmer until the pasta is al dente, adding more stock if it reduces too fast.
8. When the pasta is cooked through and the stock has reduced to a sauce-like consistency, lower the heat to low.
9. Stir in the milk and cornstarch slurry until the sauce comes together. Stir in the cheeses until melted and emulsified, thickened to your liking.
10. Add the chorizo and vegetables back in, stir to combine, and season with salt to taste.
11. Serve topped with cilantro.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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OnionCheeseMilkPastaCheddar cheeseZucchiniChorizoAmerican cheese