CHORIZO AND PEAS WITH ITALIAN RISOTTO ENJOY DAN:

CHORIZO AND PEAS WITH ITALIAN RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:
1 tablespoon olive oil

1 pound bulk chorizo

2-tablespoons butter, divided

1 onion, diced

1-1/2-cups Royal Italian Superfine Arborio

3/4- white wine (Pinot Grigio)

4 cup hot chicken broth

1 cup peas

1/2-cup Ambrose Parmigianino Reggiano

2 tablespoons fresh chives

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a sauté-pan add oil over medium-heat when sizzling.

2.   Add sausage and cook 5-7 minutes, breaking up with a wooden spoon.

3.   Using a slotted spoon, remove the sausage and set aside.

4.   Add 2 tablespoons of butter to the pan drippings when sizzling.

5.   Add onions and sauté for 4-5 minutes.

6.   Add risotto and cook stirring for 1 minute.

7.   Add wine and reduce heat and to medium-low.

8.   Add broth 1 cup at a time, stirring constantly, until liquid is absorbed.

9.   Reserving 1/2-cup broth.

10.                Continue adding broth and stirring until is broth is absorbed and rice is cooked, about 20-30 minutes.

11.                Fold in sausage, peas and Parmigianino Reggiano cheese.

12.                Remove from heat and add 1 tablespoon butter and 1/2-cup broth.

13.                Add chives and season with salt and pepper to taste.

ENJOY DAN:                                                        BON-APPETITE!!