What is Riz Gaxuxa?

Rix Gaxuxa is a rustic dish hailing from Basque Country, a region straddling both Southern France and Northern Spain. Basque cooking embraces both French and Spanish influences and offers a cuisine that is colourful, sun-filled and often with spicy flavors.

I definitely love to turn to Basque recipes to bring sunshine and heat to my kitchen!

Rix Gaxuxa is a risotto with chorizo sausage, bell peppers and chicken pieces, spruced up with Espelette pepper – the traditional spice from Basque country. It is a vibrant mix of flavours that reminds one of Spanish paella – a bit simplified, but just as delicious! A unique feature to this dish is the crumbled hard boiled eggs that are mixed into the final dish just before serving.

This dish finds it roots in peasant Basque Mountain cooking – with “gaxuxa” literally translating to “poor” in the Basque language. The cooking style from the mountainous inland Basque country makes do with fresh and cured meats, and grains and vegetables. On the other hand, coastal Basque cuisine is filled with fish and seafood.

This is a simple, one-pot recipe made with basic ingredients that makes a great introduction to Basque cooking if you’re new to it.

Ingredients you’ll need for this Basque Risotto (Riz Gaxuxa)

Basque cuisine embraces local, fresh ingredients and this recipe is no exception to the rule. So, if cooking from outside of Basque country, here are a few tips to choose your ingredients wisely and recreate Rix Gaxuxa’s authentic flavors in your own kitchen.

1. Onion and garlic. Always a great base to start a savory dish!
2. Chorizo. For this recipe, make sure you opt for Spanish chorizo, which is almost always cured, while Mexican chorizo is typically fresh and requires cooking. Some chorizos are finely ground and have a smoother texture, while others may have a coarser grind, providing a chunkier texture. Chorizo can also vary in spiciness. If you prefer milder sausage, look for chorizo labelled as “mild” or “sweet.” If you enjoy heat, opt for chorizo labelled as “spicy” or “hot.” Whether you prefer a sausage with a smooth or coarse grind, mild or spicy, make sure you choose a good quality chorizo that isn’t full of red coloring. Reading the ingredients’ list on the package will give you this information.
3. Pancetta. Traditionally, riz Gaxuxa includes “ventrèche”, a typical pork belly that is lightly cured. It is commonly used in Southern French cooking, and especially in Basque country and Gascony region too. As a substitute, I like using Italian pancetta, which somewhat similarly recreates the smoky, salty flavors of ventrèche.
4. Bell peppers. For making this recipe approachable and family-friendly, green and red bell peppers are my vegetable of choice in this recipe. Other Rix Gaxuxa’s can call for piquillo peppers, a variety of chili pepper native to Northern Spain. They are small to medium-sized, mild peppers that are typically bright red in color and have a distinct triangular shape, with a blunt end. They are much sweeter than bell peppers and will have a more pronounced taste in the dish. I like both options… take your pick!
5. Chicken breasts. Boneless, skinless chicken breasts are best for this recipe.
6. Chicken stock. The rice gets cooked in chicken stock. I recommend you opt for a low sodium one as this dish is salty enough thanks to the chorizo sausage.
7. Rice. While most risottos are made with short-grain rice, this one is actually best made with long or medium-grain rice. Make sure not to rinse the rice before cooking. We need to keep the starch on the rice to create a creamy texture.
8. Espelette Pepper. The Espelette, a traditional pepper grown in the region, is a hallmark of Basque cooking and only a small sprinkle imparts a unique flavor to any recipe. Espelette pepper is generally considered to have a mild heat level. It is milder than cayenne pepper but still imparts a noticeable warmth to dishes. But unlike some hotter chili peppers, Espelette pepper has a sweet and fruity undertone, with a touch of smokiness too.
9. Eggs. Hard-boiled eggs get crumbled and mixed into the finish dish. It enhances the creamy texture of the dish, while adding extra protein.

Frequently Asked Questions

I can’t find Espelette pepper, can I use a substitute?

Espelette pepper is typically sold in dried, powdered form and can be found outside of France in specialty stores or online. Beyond using it for this dish, it can be a wonderful substitute for traditional chili powders or paprika in recipes, so I highly recommend you grab it if you ever spot it.

As a substitute for 1 tsp of Espelette pepper, you can use ½ tsp smoked paprika +1/4 tsp sweet paprika + 1/4 tsp cayenne pepper, to create this distinctive mix of spicy, sweet and smoky flavor.

How do you store Riz Gaxuxa?

Leftovers can be stored in the fridge, in an airtight container for 3-4 days. This recipe is also freezer-friendly. Allow the cooked dish to cool to room temperature before packing it into a freezer safe container and place in the freezer for up to 3 months.

Audrey’s tips for a perfect risotto:  

• When making a Rix Gaxuxa, or a risotto in general, make sure you do not rinse the rice: you want to keep the starch around the rice to create the creamiest texture possible once cooked. Also take the time to toast the rice slightly in the pan before adding the chicken broth. This helps the rice absorb the liquids more evenly.
• When adding the broth little by little, allow the liquid to be absorbed before adding the next ladle. This gradual process helps release the starches and creates a creamy texture.
• Remember that making a risotto requires attention: stirring the rice regularly helps release starch and creates the desired creaminess. So, stay close to the stove and enjoy the process!

This one-pot recipe is ideal for making on a busy weeknight to feed the whole family. You can end the meal with a slice of traditional Basque cake, for a complete Basque dining experience!

I hope you’ll love this Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French chicken recipes to try: 

• Chicken Fricassé with shallots and bacon 
• Classic French Coq au vin rouge 
• Classic French Coq au vin blanc
• Creamy French Chicken Tarragon 
• Classic French Roast Chicken
• French Chicken Marengo
• Chicken and Mushroom Tourte

Basque-Style Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa)

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

2 large onions, peeled
2 garlic cloves, peeled
1 red bell pepper
1 green bell pepper
150g Italian Pancetta, diced
1 Chorizo sausage (150g-200g), sliced
2 chicken breasts (skinless and boneless)
2 tbsp (30ml) extra virgin olive oil
4 cups (1000ml/1.05 quart) chicken stock, ideally low sodium
300g long grain white rice
1 tsp black pepper
1 tsp Espelette Pepper (or substitute – see notes above)
2 large eggs, hard-boiled and peeled
Salt, to taste.

Instructions

Step 1 - Prepare all the ingredients: dice the onions and mince the garlic. Seed and slice the bell peppers into thin strips. Slice the Chorizo sausage in ½-inch (1.25cm) thick slices. Dice the Pancetta in small cubes and divide each chicken breast into 6-8 large chunks.

Step 2 - Heat-up a large frying pan over medium heat with the olive oil. Add the onions and garlic and cook for 2-3 minutes until translucent and slightly golden. Add the chicken pieces and cook for 4-5 minutes until just cooked on the outside, stirring occasionally. Stir in the chorizo and pancetta and cook for 3-4 minutes until sizzling and fragrant.

Step 3 - Stir in the bell peppers and cook for 2-3 minutes until fragrant. 

Step 4- Stir in the rice, black pepper and Espelette pepper. Toast the rice for 3-4 minutes, just until it becomes translucent.

Step 5 - Pour in half of the chicken stock (2 cups/500ml) – it should cover all the rice. Cook, stirring occasionally with a wooden spoon (making sure the rice doesn’t stick to the bottom of the pan) and keep adding stock in small additions, whenever the liquid in the pan is just about fully absorbed. Continue until the rice is fully cooked, and the liquid is almost all absorbed (not completely yet, but almost). 

Step 6 - Crumble the two hard-boiled eggs with the back of a fork and stir them into the rice. Cook for 2-3 minutes more, until all the liquid is absorbed.

Season to taste if needed (salt, pepper), and serve immediately. 

The post Basque Risotto with Chicken, Chorizo and Peppers (Riz Gaxuxa) appeared first on Pardon Your French.

Risotto, just like pasta or pizza, is a French home-cook’s favorite and you’ll find it served in many restaurants across France, with cooks often putting their own French twist on it.

I love a simple rice risotto. But I might love a buckwheat risotto even more – especially in the Fall. The use of buckwheat groats (so dear to Brittany, my home) instead of rice, brings amazing nutty notes and an even greater satisfying factor to this dish, in my opinion. And one of my favorite ways to dress up a risotto is with a “Forestière sauce”, a typically French sauce made of mixed mushrooms and crème fraiche, all perfectly suited for Fall.

Cooking notes: 

• Note that a classic French “Forestière sauce” usually include more crème fraiche. I chose to cut down on the amount of crème fraiche to have a lighter sauce, and let the creaminess of the risotto shine more. 
• The combination of shitake, oyster, cremini mushrooms work great for a Forestière sauce; but you can opt for different mushrooms if you wish or stick to only one kind (ie. only cremini). 
• I used sage to compliment the dish, but other herbs such as parsley (flat-leaf or curly) or chives will work very well too. 
• For the making of the risotto, always prefer a dry white wine. 

Buckwheat Risotto with Mushroom Forestière Sauce

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 11 voted )

Ingredients

4 tbsp (60g) butter
1 small onion, peeled and chopped
1 garlic clove, peeled and diced
5 sages leaves, chopped
5 cups (375g) mixed mushrooms (shitake, oyster, cremini), washed and sliced
2 tbsp (30g) crème fraiche
1 1/3 cup (250g) buckwheat groats (kasha)
1 cup (250ml) white wine
2 cups (500ml) chicken stock
½ tsp ground black pepper
Parseman, for topping

Instructions

Make the sauce. Melt 2 tablespoons (30g) of butter in a large frying pan over medium heat and cook the onions, garlic, mushrooms and sage for about 10 minutes (until the mushrooms are fully cooked through). Stir in the crème fraiche and set aside. Cover with foil to keep warm.

Make the risotto. Melt 2 tablespoons (30g) of butter in another large frying pan over medium heat. Add the buckwheat groats and toast them for 2 minutes. Pour in the white wine, bring to a simmer and let evaporate for about 5 minutes (until half of the liquid is left). Slowly pour in the stock while stirring, in small additions, until the buckwheat is fully cooked (about 25 minutes).

For serving, scoop the risotto onto each plate and top with the mushroom sauce. Top with some shaved Parmesan and one or two leaves of sage for decoration. Season to taste.

If you try this Buckwheat Risotto with Mushroom Forestière Sauce recipe, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

If you like Buckwheat, you might like: 

• Brittany-Style Buckwheat Pancakes and my Favorite Apple Compote Recipe

• Buckwheat Crepes from Brittany (Gluten-free)

• Kig Ha Farz, Breton stew with Buckwheat dumplings

• Buckwheat Sables with Chocolate Chips

The post Buckwheat Risotto with Mushroom Forestière Sauce appeared first on Pardon Your French.