Risotto au chorizo et crevettes

Chop the échalote and chorizo.

In a pan, heat the olive oil and sauté the échalote until translucent.

Add the chorizo and cook for a few minutes.

Stir in the rice and toast it for a couple of minutes.

Pour in the white wine and let it evaporate.

Gradually add the chicken broth, one ladle at a time, stirring frequently until absorbed.

When the rice is al dente, add the shrimp and cook until they are pink.

Finish with butter, chopped parsley, salt, and pepper to taste.

Spice Level:

Dietary

Allergens