Red Wine Risotto with Chorizo recipe

Ingredients:

1 cup of minced sweet chorizo.
1 tablespoon of olive oil.
1 small white onion, minced.
2 cups of Carnaroli rice.
2 cups of red wine.
4 cups of chicken stock, warmed.
2 tablespoons of butter.
2 cups of grated Manchego cheese, plus more for garnish.
1 cup of peas.
Chopped parsley, to garnish.

Directions:

Render the chorizo in a saucepan that is large enough for risotto.

Remove the chorizo, leaving the fat in the pan.

Add the olive oil and cook the onions until translucent.

Add the rice and stir for about 4 minutes.

Add the wine and cook down.

Begin adding the stock, two ounces at a time, keeping the heat on low.

Stir constantly until cooked.

Finish with butter, cheese, peas, and chorizo.

Garnish with chopped parsley.

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