Weekend Special! Mushroom & Chorizo Risotto!

Hey everyone!

Today EL The Cook, takes you on a special Italian journey, to explore the delicious risotto!
Risotto is an Italian rice preparation, cooked in a chicken, meat or vegetable broth. Many recipes contain onion, butter & wine.

Risotto rice is the general name for a variety of types of rice, usually named after the place where the rice is grown.  Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano are all varieties.  Maratelli is considered to make the best risotto due to its higher quantities of a starch called amylose. 



TIP: Chorizo, is a Spanish pork sausage, which comes in dried and fresh varieties. Fresh are perfect for cooking whereas the dried ones can be eaten as tapas.  Chorizo gets its distinct flavor from smoked paprika, and can be either dulce(sweet) or picante(spicy)


Here's what you'll need to make this amazing recipe.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 tablespoon or more of butter
• 1 red/white onion finely chopped
• 300 gm arborio rice
• 150 gm small cooking chorizo
• 1 litre of hot chicken stock
• 250 gm button mushrooms, diced
• 50gm grated Parmesan cheese
• 6 flowers of broccoli
• 2 garlic cloves crushed
• Salt 
• Pepper
• 1 cup white wine

KITCHEN EQUIPMENT:

• Chopping board
• Chef Knife
• Cheese grater
• Medium pan
• Large pan for boiling
• Ladle

METHOD:

A] Risotto:

• Heat  olive oil & butter in a medium-sized pan, then add the onion, garlic and chorizo. Gently cook for 8 mins, stirring occasionally so everything cooks evenly.
• Stir in the rice, coating all over with the cooking juices in the pan.
• Add the cup of white wine, and allow to sizzle, until the alcohol has boiled off.
• Add just enough stock to cover the rice, bring to a simmer and gently cook until all the liquid is absorbed.
• Continue adding the stock a ladleful at a time, and gently cook.
• Its important to remember to add the stock only in batches. This will provoke the risotto rice only to absorb only as much liquid it needs, preventing it from getting soggy.
• While adding the final ladle of stock, add in your Parmesan cheese, and a dollop of butter. Cover your pan, to keep the heat in.
• Gently stir until consistency is thick and creamy.

B] Mushroom & Broccoli Topping:

• In another pan, add butter, some crushed garlic.
• Throw in the broccoli flowers and button mushrooms.
• Gently saute for 5 minutes. 

Plating:

• Onto a clean platter, add a bed of the creamy risotto.
• Top with the mushroom and broccoli.
• Add your favorite seasoning of dried oregano, thyme or rosemary.
• Serve with a glass of fruity white wine!

Bon Apetit` everyone! Have a great weekend!