Risotto with chorizo

For those days when we want to have something different and delicious for lunch, using just a few ingredients we have at home and when we also have little time to cook. This recipe is perfect and will satisfy that craving.

Ingredients

• 3 tablespoons of butter
• 1 onion, finely chopped
• 2 cups of arborio rice
• 1 cup of white wine
• 1 ½ liters of vegetable broth
• 200 grams of grated parmesan
• Salt and pepper to taste
• 4 chorizos, sliced

Preparation

1. Melt the butter in a large Dutch oven and add the onion and a little salt. Cook over low heat until soft but not browned.
2. Add the rice and cook, stirring for 1 minute, to toast it.
3. Separately, heat the broth until it boils.
4. Add the white wine to the rice and let the alcohol evaporate.
5. Pour in several ladles of the hot broth and stir constantly so that it cooks evenly.
6. Without stopping, continue adding broth until the rice is covered and keep cooking this way for about 20 minutes, or until the rice is creamy on the outside but still al dente.
7. Finish the risotto with grated parmesan.
8. Prepare the chorizos in a hot pan, and once the risotto is ready, mix everything together.

Recipe:@chefmauricionicholls

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