Ingredients
olive oil
Sprig of rosemary
400 grams risotto rice
2 small onions
6 cloves of garlic
8 pieces of streaky bacon chopped
6 medium mushrooms sliced
2 chorizo sausages sliced 1 cm thick
2 liters of chicken stock
half a cup of parmisan cheese
350ml white wine
Preparation
In a large heavy pan or Mince the garlic and onion together and sauté it olive oil on a medium heat for few minutes Add chopped bacon, rosemary, mushroom and chorizo and sauté until mushroom is browned and oil is coming out of the chorizo Set aside In a separate pan heat up olive oil and add the risotto rice…move around the pan constantly for about 3-4 minutes Add wine into rice and stir until most is absorbed Add in the mushroom, bacon, chorizo etc Start adding in stock slowly and keep stirring until stock is finished or rice is cooked but still has a crunch Once finished add cheese and a knob of butter ENJOY!!!
