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Preparation time
15 minutes
Total time:
45 minutes
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Ingredients
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500 mL (2 cups) white wine
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1.25 L (5 cups) chicken broth
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60 mL (1/4 cup) butter
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2 french shallots, finely chopped
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½ Vidalia onion, finely chopped
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8 Mini bella mushrooms (about 150 g), finely sliced
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25 g (½ cup) sundried tomatoes, thinly sliced
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3 chorizo sausages (about 160 g), diced
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750 mL (3 cups) Arborio rice
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250 mL (1 cup) Parmigiano Reggiano flakes
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375 mL (1½ cups) cherry tomatoes, halved
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To taste, freshly ground pepper
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30 mL (2 tbsp.) chopped fresh basil
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Directions
- Heat wine and chicken stock in a saucepan.
- 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.
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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.
- Add the Parmigiano Reggiano and continue cooking 1 or 2 minutes, and then add the fresh tomatoes. Season with pepper to taste.
- Sprinkle with fresh basil before serving.
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