Chorizo Risotto with Red Wine and Peas

Delicious, if slightly expensive, also looks substantially less like porridge and contains 100% less goat. The red wine has been successfully substituted with cranbery juice and even just a bit more stock.

2 ¹⁄₂tbsp 0.037l 37 ¹⁄₂ml 7 ¹⁄₂tsp 0.159cup 0.066pint olive oil	melt	sweat for 10 minutes	stir for 1 minute	simmer until absorbed	add gradually stirring til absorbed	stir in and warm through	serve with swirl of with chorizo oil
2 ¹⁄₂tbsp 0.037l 37 ¹⁄₂ml 7 ¹⁄₂tsp 0.159cup 0.066pint butter
2 ¹⁄₂ onion	finely chopped
437 ¹⁄₂g ⁷⁄₁₆kg 0.965lb 15.4oz risotto rice
187 ¹⁄₂ml ³⁄₁₆l 12 ¹⁄₂tbsp 37 ¹⁄₂tsp 0.793cup 0.33pint red wine
1250ml 1 ¹⁄₄l 83 ¹⁄₃tbsp 250tsp 5.28cup 2.2pint chicken stock	keep warm in saucepan
250g ¹⁄₄kg 0.551lb 8.82oz chorizo	diced	fry for 2 minutes reserve the oil	dry on kitchen roll
187 ¹⁄₂g ³⁄₁₆kg 0.413lb 6.61oz frozen peas
100g 0.1kg 0.22lb 3.53oz parmesan	finely grated
2 ¹⁄₂tbsp 0.037l 37 ¹⁄₂ml 7 ¹⁄₂tsp 0.159cup 0.066pint parsley	chopped