Name: Cheesy chilli mushroom and chorizo risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 gram (1½ ounces) butter, chopped coarsely; 2 clove garlic, crushed; 1 fresh small red thai (serrano) chilli, sliced finely; 150 gram (4½ ounces) button mushrooms, sliced thinly; 2 cured chorizo sausages (340g), chopped coarsely; 1 1/2 cup (300g) arborio rice; 1/2 cup (125ml) dry white wine; 1 litre (4 cups) chicken stock, heated; 3/4 cup (60g) finely grated parmesan; 1 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

50 gram (1½ ounces) butter, chopped coarsely

2 clove garlic, crushed

1 fresh small red thai (serrano) chilli, sliced finely

150 gram (4½ ounces) button mushrooms, sliced thinly

2 cured chorizo sausages (340g), chopped coarsely

1 1/2 cup (300g) arborio rice

1/2 cup (125ml) dry white wine

1 litre (4 cups) chicken stock, heated

3/4 cup (60g) finely grated parmesan

1 cup loosely packed fresh flat-leaf parsley leaves

Method

1.Combine butter, garlic, chilli, mushrooms and chorizo in a 2.5-litre (10-cup) rice cooker. Cook, stirring, for 3 minutes or until mushrooms begin to soften.

2.Add rice and wine; cook, stirring, for 1 minute or until liquid is almost evaporated. Add hot stock; secure lid. Cook for 25 minutes or until cooker automatically switches to keep warm.

3.Stir in parmesan and parsley; season to taste. Serve immediately.

You will need a 2.5-litre (10-cup) rice cooker for this recipe. This cooking time will result in a creamy risotto, if you like it thicker, stand the risotto in the cooker, covered, for about 5 minutes. This recipe is not suitable to freeze.
Note

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Ingredients

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