Variety in your food; I think it's one of the trickier things. I often get stuck in the same patterns and then I am uninspired when it comes to tasty recipes that are just that little bit different. And search the internet? There is already so much that I can no longer see the forest for the trees. That is why I keep my 'own' cookbook here with the variants that I really like. That way I can always find them. This time I have a recipe for risotto with chorizo, mushrooms and some peas.
The risotto with chorizo is very easy to make, you just have to stay close to it for the best result. It would be a shame if you dried up tasty risotto, wouldn't it?
Take a large pan (for example a wok) and fry the mushrooms or mushrooms with some olive oil.
Then add the chorizo to the pan and fry the onions in between. After two minutes, add the risotto with almost a liter of water and the stock cubes. First bring to the boil, then add the peas and let it simmer gently.
When the risotto has almost dried, add a splash of the red wine and stir in the parmesan cheese and herbs. Add salt and pepper to taste. Let the risotto with chorizo simmer for another 10 minutes on a low heat.
Check the creaminess every now and then, if the risotto becomes a little too dry, add some water, the risotto is best when it is still creamy.
Saute the onions in a pan and add the mushrooms. Then throw this in the slow cooker and add the risotto, the Italian herbs, the peas and the stock.
Set the slow cooker to low and set the timer to 3 hours.
Just before serving, fry the chorizo briefly in a pan, add a dash of red wine to the risotto in the slow cooker and finally fold in the chorizo and parmesan cheese.
Ready to serve!
