Summary

Ingredients

• 100 g paprika sausae (chorizo), diced into small pieces
• 100 g sheep cheese (Mancheo), rated
• 1 large onion (s), finely diced
• 1 teaspoon olive oil
• 80 g tomato (s), dried, diced into small pieces
• 2 liters vegetable stock
• 1 ½ cup rice (risotto rice, large cups)
• 2 glasses white wine, dry
• Parsley, fresh or freeze-dried

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Instructions

1. Heat the oil in a pot. Sweat the chorizo and onion cubes in it. Then add the risotto rice and let it turn to glass. Pour in the wine and let it evaporate.
2. Add the diced tomatoes and stir in. Now gradually add the hot vegetable stock. Do this until it is used up and the risotto has the right consistency. Stir it again and again.
3. Finally stir in the grated cheese. Serve and sprinkle with parsley.
4. The vegetable broth should not be too vigorous, as the cheese, the chorizo and the dried tomatoes are already very salty, so there is a risk of over-seasoning. Additional salting is absolutely not necessary.
5. You can serve this risotto as a starter, but also as a side or main course. Then of course the specified number of people who will be full of it varies.