Heat the oil in a large frying pan over a medium heat. Add the sliced leek's and cook, stirring, until soft, around 2-3 minutes. Stir in the rice and cook for another 2 minutes. Turn up the heat and add in the red wine. Cook for 2 minutes to burn off the alcohol.
Add in half the stock and cook for around 10 minutes stirring occasionally until the rice soaks up all the liquid, repeat with the remaining stock.
Meanwhile, fry the mushrooms and chorizo in a small pan for a few minutes until the chorizo releases it oil.
When the risotto is cooked stir in the peas, cooked chorizo and mushroom's and finish off by stirring in the cold butter. Season and serve with grated parmesan.
Next time try adding a splash (an a half) of redwine when you're frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner
Handful of chestnut mushrooms, quartered. Sarah took me to The Kitchin for lunch and this recipe will show just how easy it is to cook this flavoursome piece of meat, as well as how to execute a restaurant quality sauce at home
Sun-Dried Tomato, Red Onion andChorizo Pizza Recipe. Sun-Dried Tomato, Red Onion andChorizo Pizza. I love veggie pizzas usually, just a bit of cheese with tomatoes and maybe some olives and capers do for me, but this time I wanted to create a spicy and robust topping to go with the flavoured base