Name: Persimmon & Chorizo Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: Olive Oil; 1 White Onion, Chopped; 200g Chorizo Sausage, Diced; 2 Persimmons, Diced; 1 cup Risotto Rice; ½ cup White Wine; Pepper, Freshly Cracked; 3 cups Chicken Stock; ½ cup Peas; 2 tbsp Unsalted Butter; ½ cup Parmesan Cheese; 2 tbsp Goats Cheese

Discover > Texas Recipes > Persimmon & Chorizo Risotto Recipe

Persimmons are one the greatest, and yet pretty unknown and underrated fruits in the American South. They were cultivated and eaten by Native Americans long before the first Europeans stepped foot on the new frontier. What’s more, an evolutionary anachronism of the American Persimmon was found to be consumed by Pleistocene era megafaunas like woolly mammoths, giant sloths, short-faced bears, and flat-headed peccaries. These fruits have been around for a long time, and for good reason: they’re delicious!

Etymology

There are two common types of permission acknowledged around the world: one is the oriental species, known by its scientific name as Diospyros kaki (also known as the Oriental persimmon, Chinese persimmon, Japanese persimmon or kaki persimmon), and the native American species known as Diospyros virginiana (common names include American persimmon, common persimmon, eastern persimmon, simmon, possumwood, possum apples, or sugar plum.)

Cultivation

The preferred cultivation of many common persimmon varieties is what makes it such an important edible plant, particularly in the desertified regions of the US. The tree prefers light, sandy, well-drained soil making it ideal for desert cultivation. In fact, without idyllic conditions, the tree may bear fruit, but many will never become edible!

Popular Uses

Persimmons can be eaten raw or cooked on their own, or into a dish. The fruit packs a punch: it’s full of vitamin A, C, B6, and it’s also a great source of copper, potassium, and manganese. It’s also rich in fiber and a multitude of antioxidants making it good for the heart and inflammation.

Aside from being eaten cooked or raw, the flesh from the fruit can be turned into jams, pudding, candy, pies, and molasses (how long does molasses last?), the leaves can be made into a unique tea, and the dried and ground seeds can make a smooth decaf substitute for coffee. How’s that for zero waste cooking?

Mexican Chorizo & Permission Risotto

This recipe combines that honey-like flavor with spicy Mexican chorizo, a cured sausage often taken on long journeys where food was scarce, but now a favorite for anytime you want that spicy kick. Combining it with silky goat’s cheese, another Mexican specialty adds a much-needed lift to this classic Italian dish.

Yield: 4

Author: Mariano Clement Gupana