3 tbsp extra-virgin olive oil
½ brown onion, finely diced
3 clove garlic, diced
1 carrot, peeled and diced
1 stick celery, diced
Salt & pepper
200g chorizo, finely chopped
1 jar marinated mushrooms, finely chopped
1 jar artichoke hearts, finely chopped
300g arborio rice
250ml white wine
1.5 litres chicken stock
Extra virgin olive oil
300g mixed mushrooms, white button, Swiss brown and shiitakes
½ brown onion, sliced
Salt & pepper
100g unsalted butter
1 bunch chives, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch dill, finely chopped
Sauté garlic, onions, celery, carrot, and chorizo with extra virgin olive oil. Add arborio and stir through so that the rice is coated in oil.
Add white wine and enough stock to cover the rice, stir through and simmer. Once the rice has absorbed the stock continue to add the stock a ladle full at a time until the liquid is absorbed. Repeat until all of the stock has been used and the rice has cooked.
In a hot frying pan slow cook sliced onion, garlic, butter, 1 bunch of thyme and assorted mushrooms for 10 minutes or until soft. Season with salt and pepper.
Add a generous pinch of freshly chopped herbs to the mushrooms and stir through.
Add butter, parmesan and herbs to the risotto, stir through until the butter has melted. Serve the risotto topped with the fried mushrooms, parmesan cheese and some more herbs.