Chorizo & Artichoke Risotto

Chorizo & Artichoke Risotto offers a burst of flavor in every bite.

It is a perfect dinner option for a chilly day.

The addition of cheese and chorizo in this recipe makes it high in calories and fat content.
Not recommended as a daily meal option.

Artichokes are low in calories but high in fiber, aiding in digestion.
Chorizo contains iron and protein, essential in building healthy muscles.

	5 cups chicken stock
	2 ounces unsalted butter
	5 shallots , finely chopped
	3 garlic cloves , finely chopped
	10 ounces arborio rice
	7/8 cup dry white wine
	3 ounces chorizo sausage , sliced , each slice cut into quarters
	6 ounces marinated artichokes , drained and halved ( in olive oil )
	2 ounces parmesan cheese , grated ( reserve 1oz for the garnish )
	1 ounce flat leaf parsley , finely chopped

1.	Heat the chicken stock in a saucepan.
2.	In a separate pan, melt the butter and add the shallots and garlic.
3.	Fry gently for 2-3 minutes until soft and translucent.
4.	Stir in the rice and continue to cook for 1-2 minutes until the grains become slightly translucent.
5.	Add the white wine and chorizo, and simmer until the liquid has mostly absorbed.
6.	Begin to add the chicken stock, a ladleful at a time, stirring continuously until the rice has absorbed the liquid.
7.	Keep adding the stock and stirring until the rice is tender but still retains some texture.
8.	Stir in the artichokes, Parmesan cheese, and parsley.
9.	Adjust seasoning to taste.
10.	Serve with the reserved Parmesan cheese as garnish.