Mushroom Rice Pilaf with Chourico
Recipe created for Mello's Chourico by Rosie Hatch (Instagram)
INGREDIENTS:
1 link Mello’s Chourico, sliced
1½ cups arborio rice
4 cups chicken stock
½ cup white wine
1 medium shallot, chopped
3 tablespoons whole butter (divided)
1 tablespoon vegetable oil
¼ cup Parmesan cheese (grated)
¼ cup mushrooms, chopped
2 mushrooms, sliced and cooked over butter to soften
Salt
INSTRUCTIONS:
In a pot, bring stock to a boil then leave on low heat.
In a large saucepan, add oil and 1 tbsp butter.
Add chopped shallots and chopped mushrooms and sauté until shallots are translucent.
Stir in rice, and make sure to coat with butter and oil mixture. Heat but don’t allow to brown.
Add the wine, and allow to become fully absorbed.
Stir in chicken stock one cup at a time until each cup is fully absorbed.
Stir in the remaining butter and cheese.
Add chourico slices. Add salt to taste. Top with extra cooked mushrooms and serve.
