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

Ingredients
Preparation

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.

Content	% Daily Value
Calories 785
Total Fat 30 g
Saturated Fat 15 g
Sodium (salt) 1605 mg
Carbohydrates 94 g
Fibre 4 g
Protein 30 g

Chorizo and Dried Mushroom Risotto

Ingredients

Preparation

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Nutrition Facts