Generally I believe in a few easy kitchen rules. Knives should be sharp, wooden spoons should be plenty and risotto should be simple. Well… I am breaking the rules here and making this risotto more stuffed full then I normally would. Somwhow this recipe needs three players; but they all work together so well, and no one wants to break up the band, you know?
Plus, I suppose with my penchant for making risottos… eventually I was going to run out of simple ingredients. So please do try this risotto with chorizo, mushrooms and grainy mustard, it can either be served as part of a larger meal, or as I like to do, the entire meal when you add a salad.
Chorizo, Shiitake Mushroom and Mustard Risotto(serves 2-4)
Put the chicken stock in a saucepan and bring to a gentle simmer.
In a medium Dutch oven heat the olive oil to medium heat. Remove the sausage from its casings and crumble into the pan. Stir occasionally until browned and cooked through. Remove to a bowl. Add the mushrooms and cook until soft and browned, stirring regularly. Reduce heat to medium low And add the onion along with a tablespoon of water to cool the pan. Add a large pinch of salt and sweat the onion until soft. Add the rice and cook, stirring frequently, for 2 minutes. Stir in the wine, and continue stirring regularly until the wine is reduced by half. Add in a few ladlefuls of stock. Enough so the rice is covered. Stir and adjust the temperature so it is just barely bubbling.
Continue cooking until stock is partially absorbed, now add more stock to cover the rice along with the mushrooms, sausage and mustard.
Continue stirring, and adding stock as needed until the rice is just al dente. Stir in butter, cheese and parsley. Taste and add salt, freshly ground pepper and more mustard to taste.