My Creamy Spanish Risotto Recipe

Directions:

1. Cook the chorizo until brown and fragrant in pot with hot oil.
2. Add the onions and garlic. Sauté till the onions are transparent.
3. Add the mushrooms and cook for a minute.
4. Add the aborio rice and cook for a couple of minutes, stirring to coat the rice in the oil.
5. Add the stock one ladle at a time. Stirring in between each addition. Add the next ladle when the stock has dissolved.
6. Cook until the rice is el dente.
7. Add the milk and parmesan cheese and simmer for another 2 minutes.
8. Can be served with crusty bread and a nice glass of wine.