Chorizo and pesto risotto
4/4/2005
You can replace chorizo sausages with salami or any cooked spicy sausages.
Ingredients
| 2 cloves | Garlic |
| 50 g | Butter |
| 2 cups | Arborio rice |
| 5 cups | Chicken stock |
| 2 | Chorizo sausages |
| 3 tbsp | Basil pesto |
| ½ cup | Parmesan cheese |
Directions
- Crush garlic, peel and chop finely. Melt butter in a large frying pan. Cook garlic and rice for one minute. Slowly stir in hot stock, one cup at a time, stirring continuously until all stock is absorbed and rice is tender. Slice chorizo finely. Stir chorizo and pesto through hot risotto.
- Serve immediately with parmesan cheese.
Wine Match
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