Cookwares

• Saucepan
• Frying pan

Method

1. 1Step : Finely chop the onion and dice the chorizo into small cubes.
2. 2Step : Fry the chorizo until it renders its fat, then remove half of it.
3. 3Step : Add the onion and sweat it down.
4. 4Step : Add the rice and toast it until translucent.
5. 5Step : Gradually ladle in the broth over 15 minutes.
6. 6Step : Meanwhile, melt some Parmesan with a splash of cream.
7. 7Step : Once the rice is cooked, add a knob of butter and some Parmesan, mixing well.
8. 8Step : Plate the risotto, top with the Parmesan cream and the crisped chorizo.