Chorizo mushroom risotto
Short photo recipe
Description
Chorizo mushroom risotto for every day.
Ingredients
- 500 g mushrooms
- 1 onion
- 100 g chorizo sausages
- 1 cup arborio rice
- 1 cup parmesan
- 1 cup frozen peas
- 2 tablespoons butter
- 1/2 teaspoon oregano
- 3 cups water (or stock)
- salt and pepper
Instructions
- Stew the cleaned and sliced champignons in a non-stick pan to release water
- When the water evaporates add 1 tablespoon of butter and fry the champignons until golden brown
- Remove the finished champignons from the pan
- Add sliced onion to the pan to soften
- Cut the sausage into rings, then add the onion and fry briefly to release the aroma and fat
- Add the rice and stir fry the rice until translucent, add oregano
- Pour in water or stock
- Cook the rice according to the instructions on the package, stirring constantly for about 15 minutes and adding water or stock as needed
- When the rice is done add the frozen peas and mushrooms
- Stir vigorously 1 tablespoon butter to dissolve and combine with the liquid
- The risotto should be quite runny and creamy. By standing and cooling the rice, it absorbs the liquid, so it should be served immediately
- Finally, stir in the grated Parmesan cheese, season to taste
- served immediately
- served immediately
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