Method: Saute onions and chorizo using olive oil and half of the butter until everything is translucent, then add the Arborio rice and cook for about two minutes. Deglaze with white wine and cook until all the wine has evaporated.
Little by little add the chicken stock to the rice, stirring until the rice has absorbed all the liquid. Then, add the green peas, the remaining butter and finish by adding the grated parmesan cheese.
1/2 Cup of Arborio rice
100 Gr chorizo
2 Tablespoons of olive oil
2 Lbs. of chicken stock
1/2 Cup of green beans
1/4 Cup of finely chopped onions
1/2 Cup of butter
1/2 Cup of grated parmesan cheese
1/2 Cup of white wine