Tomato-rye risotto with cumin and chorizo
Instructions:
- RYE:
- 1½ cups water;
- ¾ cup rye berries, soaked overnight and drained.
- RYESOTTO, AND TO FINISH:
- 4 ounces cured Spanish chorizo, casings removed and sliced ¼ inch thick;
- 1½ cups chopped red onion (about 1 medium);
- 2 cloves garlic, lightly crushed;
- 2 small bay leaves;
- 1 teaspoon whole cumin seeds, or cumin powder;
- 1 teaspoon dried oregano;
- 1/8 teaspoon red pepper flakes (optional);
- ¼ teaspoon fine sea salt;
- 2 tablespoons tomato paste;
- 1½ cups finely chopped fresh plum tomatoes (about 4), or 1 (14-ounce) can diced tomatoes, preferably fire-roasted;
- ¼ cup drained and chopped oil-packed sun-dried tomatoes;
- About ½ cup water;
- ½ to 1 teaspoon sugar;
- Freshly ground black pepper (optional).
- To prepare the rye, bring the water and the rye berries to a boil in a small heavy-bottomed saucepan. Decrease the heat to maintain a simmer, cover, and cook until the berries are tender but still slightly chewy, 50 to 60 minutes. Remove from the heat, cover, and let sit for 10 to 15 minutes, if you have time. Drain any remaining liquid.
- While the rye is steaming, start making the ryesotto. Have a plate with paper towels ready. Heat a large saucepan over medium heat until hot, about 2 minutes. Add the chorizo and cook, turning once with a spatula, until the slices are lightly browned and crisp, about 3 minutes. Transfer the slices to the paper towellined plate. Remove the pan from the heat. If you like, drain much of the rendered fat, leaving 1 tablespoon in the saucepan (or drain all and use olive oil instead).
- Return the saucepan to medium heat. Add the onion, garlic, bay leaves, cumin, oregano, red pepper flakes, and salt. Cook, stirring frequently (stir constantly if using cumin powder), until the onion softens and just starts to brown at the edges, about 3 minutes. Add the tomato paste and cook, stirring, until it darkens, about 1 minute.
- Stir in the tomatoes, sun-dried tomatoes, rye berries, and chorizo. Add water if needed, up to ½ cup (depending on the tomatoes you use), to get a slightly saucelike consistency similar to a risotto. Bring to a boil, stirring. Decrease the heat to maintain a simmer, cover, and cook until the flavors come together, 10 to 15 minutes.
- To finish, add ½ teaspoon sugar. Taste for sugar and salt and adjust, adding a few twirls of pepper if you like, and serve.
- TO GET A HEAD START: Make the rye berries, as in step 1, ahead.
- TO VARY IT: Use about 2 cups cooked whole wheat berries for a change.
- TO LIGHTEN IT: Use 2 ounces chorizo to add just enough of its smoky rich flavor.
- TO MAKE IT VEGETARIAN: Omit the chorizo. In step 3, use 1 tablespoon olive oil to sauté the vegetables. Sprinkle the dish with ¼ cup crumbled feta cheese if you like.