Chorizo and Dried Mushroom Risotto

Chorizo and Dried Mushroom Risotto

  • 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

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