This was my first time experimenting with chorizo and I'm glad I finally did. We had chorizos before at tapas or starters but I have always wondered how it tasted in a dish like risotto.
I rarely have the patience to cook a risotto. Warming the stock and stirring the rice regularly just seems too much work to me. That might explain why my previous attempt looked and tasted on the dry side. So one fine Saturday evening, I decided to take some time out and enjoy the cooking process of this dish.
The spicy flavor of the chorizo certainly gave the risotto its flavour. I love my mushrooms and think it provided an earthly touch to this dish. The corn added some sweetness as well. This is also the first time that I managed a risotto without it looking too 1)dry or 2)wet. I suppose we do need patience in the kitchen afterall....
Chorizo and Mushroom Risotto (serves 2)
100 grams of chorizo sausages sliced thinnly
1 tsp of garlic chopped
1 cup of sliced mushrooms
1 cup of corn kennels
1 cup of arborio rice
4-5 cups of stock warmed
1) Place chorizo sausage slices on a cold pan. Turn the heat to medium and let it slowly cook. Remove chorizo slices. Set aside.
2) You can use the oil in the pain but I drained most of mine. Add arboria rice and fry gently with some garlic. That will take around 3 minutes. Add a ladle of warm stock and stir.
3) Continue to add a ladle of stock and stir till the rice absorb the stock. Cook till the rice turns slightly soft.
4). Add mushrooms and corn. Cook for 5 minutes.
5) Stir in chorizo. Season. Serve with parmesan cheese and cracked pepper.
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