So this is my go to recipe. I am quite proud of this wee gem because it was my first recipe I came up with on my own and I've been tinkering with it ever since.
Ingredients
For four people
1/2 pack Arborio rice
200grams Chorizo sausage
12 Button mushrooms
1 Red pepper
1/2 C sundried tomatoes
3 Garlic cloves
1 Onion
3 TBsp Olive oil
4 C Chicken Stock
1 1/2 C White wine (whatever you are drinking at the time)
1 handful of basil
Sprinkle Chilli Flakes
1 tsp Smoked paprika
500 grams parmesan cheese
Pepper & salt (as you see fit).
Instructions
Finely chop up your onion and garlic (minced). Get a ginormous pot and heat the olive oil then add the onion and garlic, once clear add the rice and stir vigorously to avoid sticking. Once covered in oil add the wine, the key is to keep stirring, don't take your eye off the ball. Now all you need to do is keep topping up with chicken stock as the rice soaks up the moisture.
In a frying pan, fry your chorizo in some of the sundried tomato oil. Once your rice is about 2/3 of the way there, to being cooked, add your mushrooms, red pepper, and sundried tomatoes - make sure you don't chop them too finely and keep stirring!
Once the veges start to look softened add your basil leaves bruised and torn, smoked paprika, pepper and salt. You should have used all your chicken stock by now, but if you need more just use more, there is no hard and fast rule. Once it is cooked, remove the pot from the heat and add the parmesan, and fold it through.
To serve, top with a basil leaf and chilli flakes and/or a drizzle of chilli oil. I also highly recommend a deep red wine to go with this.
