Risotto

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Ingredients:

Method:

Heat the stock. In a separate pan, heat the olive oil and add the shallots and a pinch of salt and sweat for about 3min
Add the garlic and chorizo, after a further 2min, add the rice and turn the heat up
Continue stirring so the rice doesn’t stick for 2 - 3 min until it begins to look translucent. Add the wine and continue to stir
Once the wine has been absorbed into the rice, add a ladle of hot stock and a pinch of salt, turn down the heat to a high simmer
Keep adding ladles of stock, stirring and allowing each one to be absorbed before adding the next. This should take around 15min, check the rice and add more stock and cook as required
Add the mushrooms first then the prawns at the last minute. Cook until the prawns are cooked through