Packed full of flavours and goodness, this Chorizo and Mushroom Risotto is the definition of comfort food. Created in partnership with popular chef, Haste's Kitchen @hasteskitchen
1 tbspOlive oil
1finely chopped onion
3 clovesgarlic puree
1 glasswhite wine
pinchsalt and pepper
2finely sliced spring onions
6Shiitake mushrooms torn apart
200gRisotto arborio rice
3 tbspgrated parmesan
Step 1Add olive oil to the multi cooker and the onions selecting the sear functions.
The stir in the butter, cheese and the asparagus, allow to cook for a further minute until the butter has made the sauce shine and serve.
Step 2Add the chorizo and allow the onions to soften for around 6 minutes, then add the spring onions along with the shiitake mushrooms, cooking for a further minute.
Step 3Select the rice feature and pour over the rice, adding a ladle of stock and a splash of wine. Let this simmer and once the moisture is starting to be absorbed by the rice, add more stock and wine and continue this until the sauce is silky, be patient as this can be 20 minutes.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.