Last night's dinner was a lovely Risotto with mushrooms, spinach, lots of Parmesan cheese, and chorizo sausage. Pretty darn good, even if I do say so myself!
Recipe is as follows, feel free to adapt to your taste - I always do:
300g mushrooms
1 onion, chopped
2 cloves garlic, chopped
3 chorizo sausages
100g Parmesan cheese
2 cups baby spinach
1 litre chicken stock
2 tbsp olive oil
1½ cups arborio rice
1tbsp butter
In a saucepan bring stock to the boil and turn down heat to low.
In a separate saucepan saute the onion, garlic and mushrooms in olive oil.
Add the rice and cook for 2 minutes.
Slowly add hot stock to just cover rice. Stir well. Once stock is absorbed add more stock and continue adding and stirring till stock is almost finished.
Meanwhile, grill chorizo till crisp and golden. Slice and set aside. Just as the rice is almost cooked add the chorizo, Parmesan, spinach and butter. Continue stirring. Check consistency and add more stock if too dry.
Serve immediately.
