Mushroom & chorizo Risotto 

in college i made a mushroom & chorizo risotto, the preparation involved was fist collect the ingredients that were arborio rice, an onion, celery, chorizo, chestnut mushrooms, dry white wine, vegetable stock, chopped parsley, grated Parmesan & 1 egg yoke. 

Method 

1.heat a large, deep saucepan over high heat. Add the chorizo and cook for 2-3 minutes, until turning golden and the oil has been released from the meat. remove from the heat and put in a glass bowl and cover it with fling film.

2. reduce the heat to medium-low, add the finely chopped onions and celery to the pan and cook for 5 minutes to soften. Add the chopped mushrooms and cook for 2 minutes then wash the rice and stir it in to the pan. Add the wine and bubble until evaporated.

3. add 1/3 of the hot stock, stir until absorbed. Continue to add the stock, stirring occasionally until the rice is cooked. stir in the chorizo, Parmesan and the laison, Add the parsley. season to taste.

4. serve with Parmesan shavings and a sprig of parsley.