Ingredients Jump to Instructions ↓

  1. 1 cup 93g / 3 1/3oz Minced sweet chorizo

  2. 1 tablespoon 15ml Olive oil

  3. 1 tablespoon 15ml White onion - minced (small)

  4. 2 cups 320g / 11oz Carnaroli rice

  5. 2 cups 474ml Red wine

  6. 4 cups 948ml Chicken stock - warmed

  7. 2 tablespoons 30ml Butter

  8. 2 cups 474ml Grated Mancego - plus More for garnish

  9. 1 cup 237ml Fresh, frozen, or canned peas Chopped parsley - as a garnish

Instructions Jump to Ingredients ↑

  1. 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.


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