Michael Voltaggio'S Spanish Inspired Mac & Cheese

• 1/4 cup olive oil
• 3/4 cup yellow onion, diced
• 2 garlic cloves, minced
• 2 cups spanish chorizo, diced
• 1 1/2 cups bomba rice
• 1 pinch saffron
• 1 bay leaf
• 1/2 cup dry sherry, preferably Manzanilla
• 4 cups water
• 1 cup heavy cream
• 2 cups soft spanish goat cheese, coarsely grated
• kosher salt, to taste
• 1 1/2 cups manchego cheese, grated
• 2 tablespoons fresh chives, chopped

1. Preheat a broiler.
2. In a large saute pan over medium heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until tender, 5-6 minutes.
3. Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
4. Add the rice, saffron, and bay leaf. Cook, stirring frequently, until the rice is translucent, about 3 minutes. Add the sherry and cook until absorbed.
5. Reduce the heat to medium. Add the water 1 cup at a time, stirring constantly until each addition has been absorbed and the rice is just al dente, about 20 minutes.
6. Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
7. Fold in the goat cheese and season with salt.
8. Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
9. Broil until the cheese is golden brown, about 8 minutes.
10. Let rest for 5-10 minutes. Garnish with chives.

olive oil, yellow onion, garlic, spanish chorizo, bomba rice, saffron, bay leaf, dry sherry, water, heavy cream, goat cheese, kosher salt, manchego cheese, fresh chives

Taken from www.food.com/recipe/michael-voltaggios-spanish-inspired-quot-mac-cheese-quot-489951 (may not work)