My Creamy Spanish Risotto |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Spanish/Italian Ingredients:
2 chorizo sausages, diced |
1 medium onion, chopped |
2 cloves of garlic, smashed |
5 mushrooms, sliced |
1 cup aborio rice |
350ml chicken stock,heated |
50ml evaporated milk |
1/4 cup grated parmesan cheese |
olive oil |
Directions:
1. Cook the chorizo until brown and fragrant in pot with hot oil.
2. Add the onions and garlic. Sauté till the onions are transparent.
3. Add the mushrooms and cook for a minute.
4. Add the aborio rice and cook for a couple of minutes, stirring to coat the rice in the oil.
5. Add the stock one ladle at a time. Stirring in between each addition. Add the next ladle when the stock has dissolved.
6. Cook until the rice is el dente.
7. Add the milk and parmesan cheese and simmer for another 2 minutes.
8. Can be served with crusty bread and a nice glass of wine.
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