Risotto with Chorizo & Mushrooms

2 Tablespoons of the good oil (Olive Oil)
30g butter
1 clove garlic finely chopped
1 leek sliced finely
1 GF Chorizo sliced into chunky pieces or GF bacon if preferred
2 cups Arborio rice
1 litre GF chicken stock (simmering and at the ready)
1/4 cup white wine
1 punnet button mushrooms sliced
handful flat leaf parsley - chopped (reserving some for a garnish)
1/3 cup Parmesan
Coarsely grated black pepper

Heat oil and butter in a large non-stick pan and add garlic, leek and chorizo and cook for 3-4 minutes or until chorizo becomes a little coloured & smells delicious.

Stir in rice and cook over a medium heat for 5 minutes or until rice is coated and becomes a little translucent, stirring frequently.

Add wine and continue stirring until the rice absorbs all the liquid then start to add warmed stock a cup at a time waiting until each cup has been absorbed before adding the next (always stirring).

Add mushrooms after first addition of stock.

Once all the liquid has been absorbed remove from heat and add parmesan and chopped parsley and stir through.

Some coarsley grated black pepper will enhance the dish and a parsley garnish on top will make you look like a pro.

** use a brown or red onion if no leeks available

Works well with bacon too