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Italian Risotto

Italian Risotto

Main course | Easy | 45 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Heat wine and chicken stock in a saucepan. 
  2. Melt butter in a skillet over medium-high heat. Sauté the shallots, onions, mushrooms, dried tomatoes, and chorizo sausage for 2 or 3 minutes. Add the rice, stirring to coat well with butter, and continue cooking.
  3. Reduce heat to medium. Add 250 mL (1 cup) of hot broth at a time, stirring until each ladleful has been absorbed before adding the next. Continue adding stock for about 25 minutes or until the rice is al dente.
  4. Add the Parmigiano Reggiano and continue cooking 1 or 2 minutes, and then add the fresh tomatoes. Season with pepper to taste.
  5. Sprinkle with fresh basil before serving.

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