Showering After Practice

coquilettes chorizo risotto and parmesan (8 points)

Recipe from The Meals on Manue Thanks;)

Serves 4:

80 g parmesan (not grated) 100 gr

spicy chorizo 350g of macaroni
10 cl dry white wine 2 bouillon cubes
poultry

1 onion 20 g butter 20%
a drizzle of olive oil salt and pepper

Peel and chop an onion, fry in a nonstick pan.

Add macaroni and onion and stir for 1-2 minutes. Pour the white wine and stir until evaporated. Dissolve bouillon cubes in 1-liter boiling water and set aside.

Wet then shells with the hot chicken stock little by little. Reduce heat and cook until the pasta had absorbed all the broth.

Peel chorizo and cut into thin slices (to reserve some for training). Grate 60 gr parmesan and chips made with the rest. Cut butter into small cubes. Add the chorizo in the shells, then the cubed butter and grated Parmesan. Make

on plates and sprinkle with shaved parmesan and slices of chorizo and pepper. Drizzle with olive oil before serving.