Red Wine Risotto With Chorizo

Recipe Ingredients

1 cup	93g / 3.3oz	Minced sweet chorizo
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	White onion - minced (small)
2 cups	320g / 11oz	Carnaroli rice
		= (or Arborio, if not available)
2 cups	474ml	Red wine
4 cups	948ml	Chicken stock - warmed
2 tablespoons	30ml	Butter
2 cups	474ml	Grated Mancego - plus
		More for garnish
1 cup	237ml	Fresh, frozen, or canned peas
		Chopped parsley - as a garnish

Recipe Instructions

Render chorizo in a saucepan that is large enough for risotto. Remove chorizo but leave fat in the pan. Add the olive oil and cook the onions until translucent.

Add the rice. Stir for about 3 to 4 minutes. Add the wine and cook down. Start adding the stock, two ounces at a time, keeping the heat on low.

Stir constantly with a wooden spoon until cooked, should be al dente. Finish with butter, cheese, peas, and chorizo.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Michelle Bernstein - (Show # MP-1C28) - from the TV FOOD NETWORK

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