instructions for Risotto per Rio

Ok sit back and listen carefully and you will have a risotto that will make you feel as if you are soaring above the mountains of Rio Grande like the mythical Golden condor of el torro gonzales.

Fist visit Dona Dominga the greengrocer, ask her for some nice mushrooms and asparagus, some shallots and some garlic.

Now in front of your ancient Andulisian stove. heat up the chicken stock, home made is best but an instant one from el supermarketo will do fine. about 550ml.

Now on a medium heat add some olive oil to a pan sweat down the shallots and garlic from Dona Dominga then add the rice with a knobio of butter. it is important to seal the rice for a few minutes otherwise your risotto will be as chalky as the Rio Grande chalk pits that Acosta's father toiled in for decades.
now a splash of white wine ole you have steam, keep stirring and start to add the stock a ladelful atr a time.

Meanwhile in a frying pan sweat down the mushrooms with some shallots and a little olive oil. cook for a good 15 minutes on a medium heat until they are as cripsy on the outside as a deep fried goat. you do not want a soggy mushroom. at the end add the chorizo to the mushrooms when they are both nice and crispio take of the heat and set aside.
cook the asparagus until al dente in the stock and set aside then slice lengthways.
keep adding the stock and stirring until the risotto is abouyt 5 minutes away from being ready, it should still taste a little al dente.
At this point add Dona domingas mushrooms and the crispy chorizo from velasquez the butcher.
now you are approaching the end.
when the risotto tastes ready add the asparagus another knob of butter the chopped basil and parsley that you also purchased at Dona Domingas, the parmesan give it a good stir. take of the heat and stir for another minute.
Spoon it into bowls. and be transportes to
Rio Grande óle