Recipe: Chorizo and Broad Bean Risotto

Ugh, finally!! Finally submitted my lame lab report. I had to write a 2000 word lab report on how bacteria grows in egg mayonnaise- seriously!! And I actually already hated egg mayonaise, and don't understand how people can eat the stuff- now I can barely even look at it at work! Lol! This is a nice risotto recipe, bit of a strange combination, lots of strong flavours together, but it's gorgeaus and earthy and comforting. You can use soy beans or peas as well as or instead of the broad beans if you fancy it.

Chorizo, broad bean and wild mushroom risotto (serves 2)

1 tbsp extra virgin olive oil
1 knob of butter
1 banana shallot, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
800ml vegetable stock
120g chorizo, diced
15g mixed dried wild mushrooms
800ml vegetable or chicken stock
Pinch of mixed herbs
120g frozen broad beans, soaked in boiling water and podded.
1 tbsp parmesan (plus extra for garnish if you want)
Salt and pepper to taste

1. Soak the dried mushrooms in boiling water for 20 minutes. Preheat the oven to 200C.
2. Sautee the shallot, celery and garlic in the olive oil and butter, in a large sautéing pan, for about 10 minutes, or until soft. Add the chorizo and fry for about 5 minutes.
3. Add the rice, stir to coat, and add the drained soaked mushrooms, mixed herbs and stock(adding the stock gradually, and stirring often). Cook for about 12-15 minutes, or until the rice has absorbed all the stock and is al dente. Around 5 minutes before the end of cooking, add the parmesan and the broad beans.
4. Meanwhile, put the chorizo in a roasting dish and roast in the oven for 8 minutes. Serve the risotto with the crispy chorizo garnished on top, and some extra grated parmesan if desired.