My Creamy Spanish Risotto
From
cherriepie
16 years ago
How to make it
- Cook the chorizo until brown and fragrant in pot with hot oil.
- Add the onions and garlic. Sauté till the onions are transparent.
- Add the mushrooms and cook for a minute.
- Add the aborio rice and cook for a couple of minutes, stirring to coat the rice in the oil.
- Add the stock one ladle at a time. Stirring in between each addition. Add the next ladle when the stock has dissolved.
- Cook until the rice is el dente.
- Add the milk and parmesan cheese and simmer for another 2 minutes.
- Can be served with crusty bread and a nice glass of wine.
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