Ingredients

• 1 small onion, diced
• 2/3 cup medium grain rice
• 1/4 cup chorizo sausage, cooked and crumbled
• 1 tablespoon extra virgin olive oil
• 1 1/2-2 cups chicken stock
• 8 oz.(227g.) shitake mushrooms, sliced
• Salt and pepper to taste

How to make Risotto With Chorizo directions

• 1

  In a skillet, heat oil over medium heat. Stir in onions and sauté until soft. Season with salt and pepper to taste. Add rice to coat and stir until translucent, 2 to 3 minutes.

• 2

  Slowly add 1/2 cup of chicken stock and stir until the liquid is absorbed. Continue adding 1/2 cup of stock at a time until it is absorbed before adding more. After the second 1/2 cup, mix in chorizo and mushrooms. Continue adding the stock until the rice is firm yet tender, and creamy. Add salt and pepper as needed.