Chorizo And Mushroom Risotto Recipes

CHORIZO AND MUSHROOM RISOTTO RECIPE

Steps:

• 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.

SIMPLE AND DELICIOUS CHORIZO AND MUSHROOM RISOTTO

Steps:

• In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice...move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!

CHORIZO & PEA RISOTTO

Steps:

• Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
• Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
• Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

TOMATO & CHORIZO RISOTTO

Steps:

• Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
• Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.