Description
Perfectly creamy and delicious chorizo and mushroom risotto
Ingredients
Scale
- 1/2 cup of arborio rice
- 1 cup of chorizo (sliced and cut in half)
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1/2 cup of white wine
- 4 cups of hot vegetable stock
- 1 cup of grated Parmesan
- 2 mushrooms (finely sliced)
- Salt & black pepper to taste
- Olive oil
Instructions
- Heat olive oil in a casserole on high heat.
- Add onion and salt and cook for 2 minutes.d images, links and recipe headings. Find out how..
- Add the chorizo and cook for another 2 minutes.
- When the onion becomes translucent, add the rice.
- Turn the heat down to low.
- Add the garlic and cook until the rice starts to change color.
- Turn the heat to high heat and pour in the wine.
- Leave to cook until the rice absorbs all of the wine.
- Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
- Add the Parmesan and turn the heat off. Stir and cover.
- Serve with on a bed of raw baby spinach. Top with vinaigrette and raw mushrooms.
- Prep Time: 10 mins
- Category: Lunch and dinner
- Cuisine: Italian
