Michael Voltaggio'S Spanish Inspired "Mac & Cheese" - cooking recipe

Ingredients

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

Preparation

Preheat a broiler.
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.
Increase the heat to medium-high, add the chorizo and cook for 2-3 minutes.
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.
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.
Add the cream and cook, stirring, for 3 minutes. Remove from the heat.
Fold in the goat cheese and season with salt.
Transfer the rice to a casserole dish or large fry pan and sprinkle the Manchego on top.
Broil until the cheese is golden brown, about 8 minutes.
Let rest for 5-10 minutes. Garnish with chives.