Chorizo and Dried Mushroom Risotto

Preparation

1. 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.
2. In a saucepan, heat the chicken broth with the mushroom soaking liquid. Set aside.
3. 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.
4. Add the hot broth, about 250 ml (1 cup) at a time, stirring constantly until the liquid is completely absorbed between each addition.
5. After about 20 minutes, the rice should be al dente. Add the cheese and season to taste.