Chorizo Risotto - cooking recipe

Ingredients

4 cups vegetable stock, preferably homemade
1/4 cup extra virgin olive oil
3/4 cup yellow onion, finely diced
2 garlic cloves, minced
1 cup arborio rice
1 cup dry white wine
1/2 lb spanish chorizo, diced and cured
1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
1 cup parmesan cheese, finely grated plus more (to garnish)
salt & freshly ground black pepper

Preparation

In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the 1/4 cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.