Chorizo risotto Ingredients: 4 glasses of - rice - 3 tablespoons of - olive oil - salt - pepper - 2 cubes of chicken stock - 3 tablespoons of - heavy cream - 3 shallots - 1 small sachet of - grated parmesan - 10 slices of - sweet chorizo - paprika - according to your taste.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 knife- knives 1 frying pan- frying pans 1 Lid-
Total time: 25 min Preparation: 5 min Rest:- Cooking: 20 min
Phase 1
Boil 1.5 liters of water then add the 2 stock cubes.
Phase 2
Slice the scallionsotes and cut the chorizo according to your taste (into 2 or 4).
Phase 3
In a frying pan, heat the oil, brown the shallots for 2 minutes, then add the raw rice. Leave to heat until the grains become translucent.
Phase 4
Add the broth gradually until the rice is level. Cover, and add broth when the liquid level is too low.
Phase 5
Taste the rice from time to time and continue until the broth runs out.
Phase 6
Add the cream, salt, pepper, paprika, chorizo and parmesan. Leave to cook for another 5 minutes.
Phase 7
Serve hot.
Utensils：
- 1 Top 5 of the best colanders- €16.90 1 knife- knives 1 frying pan- frying pans 1 Lid-
Total time: 25 min Preparation: 5 min Rest:- Cooking: 20 min
Phase 1
Boil 1.5 liters of water then add the 2 stock cubes.
Phase 2
Slice the scallionsotes and cut the chorizo according to your taste (into 2 or 4).
Phase 3
In a frying pan, heat the oil, brown the shallots for 2 minutes, then add the raw rice. Leave to heat until the grains become translucent.
Phase 4
Add the broth gradually until the rice is level. Cover, and add broth when the liquid level is too low.
Phase 5
Taste the rice from time to time and continue until the broth runs out.
Phase 6
Add the cream, salt, pepper, paprika, chorizo and parmesan. Leave to cook for another 5 minutes.
Phase 7
Serve hot.