This has to be one of my all time fave meals and we only found the recipe for this about 6 months ago. It is a lovely and cosy risotto that goes down a treat with a cold glass of Sav. Quicky, delicious and easy. Perfect combination.
Ingredients
- 3 tbs olive oil
- 2 or 3 chorizo sticks, sliced
- 2 brown onions, peeled and diced
- 4 garlic cloves, peel and roughly chopped
- 2 cups short grain rice (arborio works a charm but costs more)
- A splash or two of white wine (optional)
- 6 to 7 cups liquid chicken stock (make it up from the powdered variety)
- 300g Portobello or button mushrooms
- A handful of grated cheese, such as edam or parmesan (optional)
In a wide saucepan, heat the olive oil over a medium heat. Add the chorizo, and cook for a minute, stirring. Remove chorizo from pan and set aside. Keep the oil in the pan as it will be imbued with the rich smokiness from the chorizo. If using bacon, follow the same process.
Add the onions to the pan, cook for two minutes. Add the garlic and cook for a further minute.
Add the rice, and cook for three minutes, or until the grains are clear. Don’t let the rice brown. Stir continuously so that it doesn’t stick.
If using wine, add it to the pan now. It will sizzle. It will smell good. Keep stirring.
Add 1 cup of the stock, stirring the rice occasionally. When the liquid has been absorbed into the rice, continue to add the stock in 1/2 cup batches. Repeat until all the stock is used - around 25 minutes. Throw in the mushrooms and the chorizo in the final ten minutes.
If using cheese, stir through just before serving.
I know that its a bit early to make New Years resolutions but I really want to start 2013 off with some new culinary delights.
Enjoy!
