Mushroom and Chorizo Risotto
This Mushroom and Chorizo Risotto is a savory and satisfying dish that blends the earthy flavors of chanterelle mushrooms with the rich, spicy notes of chorizo. Perfect for a cozy dinner or a special occasion, this dish combines classic ingredients with a modern twist. The creamy texture of the risotto, paired with the depth of the mushrooms and the robust flavor of chorizo, creates a comforting yet sophisticated meal.
Mushroom and Chorizo Risotto
This Mushroom and Chorizo Risotto is a rich and flavorful dish that combines the earthy chanterelle mushrooms with spicy chorizo in a creamy, comforting risotto. The dish is easy to prepare and perfect for a special dinner. Whether you're making this for yourself or sharing it with others, the balance of creamy rice, savory chorizo, and delicate mushrooms is sure to please your palate.
Ingredients
- 100 g chorizo (3.5 oz)
- 500 g chanterelle mushrooms (or any other mushrooms) (17.5 oz)
- 250 g risotto rice (1¼ cups)
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 180 ml white wine (¾ cup)
- 200 ml chicken or vegetable broth (¾ cup)
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Clean and slice the chanterelle mushrooms. Finely chop the onion and mince the garlic. Cut the chorizo into small cubes or slices.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chorizo, onion, garlic and mushrooms. Cook for 5-7 minutes.
- Add the risotto rice. Pour in the white wine, stirring constantly until the wine has mostly evaporated and been absorbed by the rice, about 2 minutes. Begin adding the broth, one ladleful at a time, stirring frequently. Let the rice absorb the liquid before adding more. Continue adding broth gradually over 15-20 minutes, until the rice is creamy and cooked al dente. You may need slightly more or less broth, depending on the rice.
- Garnish with fresh parsley or basil and serve immediately. You can add extra Parmesan on top if desired.