Chorizo and Dried Mushroom Risotto

Name: Chorizo and Dried Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 package 20 g dried chanterelle mushrooms, coarsely chopped; 1 1/2 cups (375 ml) boiling water; 4 cups (1 litre) chicken broth; 1 onion, finely chopped; 6 oz (170 g) chorizo sausage, diced; 2 tablespoons (30 ml) butter; 2 cups (500 ml) Arborio rice; 1 cup (250 ml) grated Parmigiano-Reggiano cheese; Salt and pepper

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Preparation 10 min
Cooking 30 min
Servings 4

Nut-free
Gluten-free
Egg-free

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Ingredients

- 1 package 20 g dried chanterelle mushrooms, coarsely chopped
- 1 1/2 cups (375 ml) boiling water
- 4 cups (1 litre) chicken broth
- 1 onion, finely chopped
- 6 oz (170 g) chorizo sausage, diced
- 2 tablespoons (30 ml) butter
- 2 cups (500 ml) Arborio rice
- 1 cup (250 ml) grated Parmigiano-Reggiano cheese
- Salt and pepper

Preparation

- In a bowl, rehydrate the mushrooms in the boiling water for about 10 minutes. Strain into a bowl. Keep the soaking liquid. Drain the mushrooms. Set aside.
- In a saucepan, heat the chicken broth with the mushroom soaking liquid. Set aside.
- In another saucepan, soften the onion with the sausage and mushrooms in the butter. Add the rice and cook for 1 minute, stirring to coat with butter.
- Add the hot broth, about 250 ml (1 cup) at a time, stirring constantly until the liquid is completely absorbed between each addition.
- After about 20 minutes, the rice should be al dente. Add the cheese and season to taste.

Chorizo and Dried Mushroom Risotto

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Preparation

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