2 cloves of garlic, chopped
1 onion, diced
1 stick of celery, chopped
4 chorizo sausages, chopped
quite a few mushrooms, chopped
a few handfuls of baby spinach leaves
just under 2 cups of rice
1 cup white wine
4 - 5 cups of chicken stock
about a cup of parmesan cheese, grated
Fry the chorizo until brown and crispish, remove from pan.
Heat up stock in separate saucepan
In the same pan as you cooked the chorizo, fry the garlic, onion and
celery in a bit of butter until soft.
Add mushrooms and fry until soft.
Add rice, mix in until translucent.
Add wine and cook off.
Gradually add stock a ladle at a time, stirring regularly, and waiting for
mixture to absorb liquid before adding next ladle.
Add in a few bits of chorizo during this process to let flavour mix through.
When rice is cooked, stir in rest of chorizo, spinach, parmesan cheese and a knob of butter.