Chorizo and Dried Mushroom Risotto

Name: Chorizo and Dried Mushroom Risotto
Ingredients: 1 package 20 g dried chanterelle mushrooms, coarsely chopped; 1 1/2 cups (375 ml) boiling water; 4 cups (1 litre) chicken broth; 1 onion, finely chopped; 6 oz (170 g) chorizo sausage, diced; 2 tablespoons (30 ml) butter; 2 cups (500 ml) Arborio rice; 1 cup (250 ml) grated Parmigiano-Reggiano cheese; Salt; pepper

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In a bowl, rehydrate the mushrooms in the boiling water for about 10 minutes. Strain into a bowl. Keep the soaking liquid. Drain the mushrooms. Set aside. In a saucepan, heat the chicken broth with t

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Ingredients

1 package 20 g dried chanterelle mushrooms, coarsely chopped
1 1/2 cups (375 ml) boiling water
4 cups (1 litre) chicken broth
1 onion, finely chopped
6 oz (170 g) chorizo sausage, diced
2 tablespoons (30 ml) butter
2 cups (500 ml) Arborio rice
1 cup (250 ml) grated Parmigiano-Reggiano cheese
Salt
pepper

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Chorizo and Dried Mushroom Risotto

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