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Chorizo and Mushroom Risotto Recipe

Flavour, flavour and more flavour are the essence of this superb chorizo and mushroom risotto.

There are two main types of Chorizo, the normal variety and and spicy chorizo. We like to use the spicy type although sometimes it does have quite a kick. As for mushrooms use whatever type you fancy. Button mushrooms are fine although the larger flat mushrooms have more flavour.

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Chorizo and Mushroom Risotto

INGREDIENTS                         

300g / 10½oz Italian risotto rice
200g / 7oz mushrooms (see Cook's Notes above)
100g / 3½oz chorizo (see Cook's Notes above)
1 medium onion
2 garlic cloves
2 celery sticks
1 sweet red pepper
850ml / 1½ pints vegetable stock
50g / 1¾oz butter
50g / 1¾oz fresh Parmesan Cheese
½ teaspoon of dried thyme
1 glass dry white wine
1 to 2 teaspoons yellow food colouring (optional, see Cook's Notes above)
4 tablespoons of olive oil
Salt and pepper to taste

PREPARATION TIME

: 20 minutes

COOKING TIME

: 40 minutes

DIFFICULTY LEVEL

: Medium

FREEZE

? No

SERVINGS

: 4 portions

COOKING EQUIPMENT

: 1 large frying pan, oven-proof dish.
Ingredients for Chorizo and Mushroom Risotto
Some of the prepared ingredients for Chorizo and Mushroom Risotto

PREPARATION

Slice the chorizo
Finely chop the onion and garlic
Finely chop the celery and red pepper
Slice the mushrooms
Grate the Parmesan cheese.
Turn the oven to 170°C / 325°F / Gas Mark 3.
Stir the food colouring (optional) into the stock.
 

COOK'S NOTES FOR CHORIZO AND MUSHROOM RISOTTO RECIPE

The yellow food colouring in the ingredients list above is entirely optional and is there simply to give the rice a yellow colour - some like it some don't. If you do use it though don't go overboard because you will end up with an over-bright yellow risotto.

Recipe by .

RECIPE INSTRUCTIONS

STEP 1

Place the pan on a low-medium heat, add two tablespoons of oil, the celery, red peppers and onions. Fry gently for 15 minutes turning the ingredients frequently.

Add the chorizo, mushrooms and 2 tablespoons of oil to the oven proof dish. Stir the ingredients and place it in the oven for 30 minutes while continuing with the other steps.

Add the rice to the frying pan and fry for 2 more minutes stirring the ingredients constantly.

STEP 2

Pour the wine into the frying pan and stir in for two minutes. Now add about a third of the stock, mix it in well and wait until the rice has absorbed most of it. Repeat with the next third of stock and finally the remaining third.

The exact amount of stock required will differ each time you cook this recipe but the rice should end up with a creamy texture but still have a slight "bite" to it. It should also "stack up" as shown in the picture when cooked.

 Rice stacked up in frying pan

STEP 3

Season with salt and pepper, add the thyme and garlic and stir the ingredients well.

Add the Parmesan cheese and butter, mix them in well, remove the pan from the heat, cover it (a plate will do if you have no proper lid) and let it stand for three minutes.

Serve in warm bowls and top each portion with some of the roasted mushrooms and chorizo.

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Copyright 2006 - 17 David Marks. All rights reserved.