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.
|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|
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 David Marks.
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.
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.
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.