Spinach & chorizo risotto

recipe

• Step 1
  If necessary, remove the skin from the chorizo. Cut it into small cubes.
• Step 2
  Peel and finely chop the shallots.
• Step 3
  Wash and thinly slice the mushrooms.
• Step 4
  Heat a small drizzle of olive oil in a skillet over medium heat. Add the diced chorizo ​​and cook for 3 to 4 minutes, stirring occasionally. Set aside.
• Step 5
  In the same pan, keep the oil from the chorizo ​​and add the shallots and mushrooms. Sauté them for 4 to 6 minutes, stirring.
• Step 6
  Add the arborio rice and brown it for 2 minutes, stirring.
• Step 7
  Deglaze with white wine and mix well until absorbed.
• Step 8
  Rehydrate the broth in 250 ml of hot water per person. Add the broth little by little. Stir after each addition and let the broth evaporate before repeating the process, until the broth is used up.
• Step 9
  Once the rice is cooked, add the spinach and diced chorizo. Continue cooking for 1 minute, stirring.
• Step 10
  Add the Parmesan cheese and season to taste. Mix.
• Step 11
  Serve the spinach and chorizo risotto on a plate. Sprinkle with grated Parmesan cheese, if you have any leftover, and season to taste. It's ready!