Mushroom, Leek and Chorizo Risotto


  • 2 c Arborio Rice
  • 1.2 lt. Chicken Stock
  • 1 1/2 c mushrooms, sliced
  • 1 c chopped leak
  • 4 chorizo sliced
  • butter
  • salt and pepper
  • 1/2 c parmesan


  1. heat stock
  2. cook off leak, mushrooms and chorizo, set aside
  3. fry off rice for a minute
  4. add 1 cup of stock and stir in until liquid is absorbed.  Repeat until you get to the last cup
  5. add the sausage and veggies back in and add the last cup of stock, season to taste
  6. Stir through.  test to make sure the rice is cooked to al dente, if not add some more boiling water and stir.
  7. Once cooked, stir in the parmesan
  8. Cover and set aside for 2 minutes
  9. Serve and eat ASAP.

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