• 100 g butter
  • 50 g chopped onion
  • 300 g risotto rice
  • 100 ml white wine
  • 1 l stock veg or chicken
  • 100 g parmesan
  • bunch of chopped scallions
  • 80 g chopped chorizo sausage
  • 200 g mixed wild mushrooms


  • Melt half the butter in a sauce pan, add the onion and sweat. Next add the rice and sauté until a light brown colour.
  • Pour in the wine and 3/4 of the stock, season well and simmer gently stirring occasionally until the rice is soft and the liquid is absorbed (approx 10mins).
  • Fry the sausage add the mushrooms, then season.
  • When the rice is ready add the remainder of the butter, the sausage, mushrooms, scallions and parmesan.
  • Correct seasoning and consistency with the remainder of the stock.