Risotto with Chorizo and Mushrooms alla Parmigiana
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120 grams sliced mushrooms
30 grams butter
30 ml corn oil
60 grams chorizo Bilbao or Italian chorizo, thinly sliced
450 grams Italian Arborio Rice or Japanese Rice
1500 ml chicken stock
15 grams butter
100 grams parmesan cheese, grated
To taste iodized salt
SharePosted: October 24th, 2009 under Recipes, Rice.
Comments: 2