Chorizo Risotto

• 4 cups vegetable stock, preferably homemade
• 1/4 cup extra virgin olive oil
• 3/4 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1 cup dry white wine
• 1/2 lb spanish chorizo, diced and cured
• 1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
• 3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
• 1 cup parmesan cheese, finely grated plus more (to garnish)
• salt & freshly ground black pepper

1. In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
2. In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
3. Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
4. Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the 1/4 cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
5. Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

vegetable stock, extra virgin olive oil, yellow onion, garlic, arborio rice, white wine, spanish chorizo, scallion, pasilla chiles, parmesan cheese, salt

Taken from www.food.com/recipe/chorizo-risotto-484073 (may not work)