A while ago, while having a glass ( or 2) of wine with Lisa, I munched on some delicious chorizo she quickly panfried and served with bread and cheese.  So when I saw a recipe from GF for a risotto that featured cooking chorizo, I had to try it.  The one I bought at Food Fanatics this afternoon was fairly spicy, but along with  the rice and sweet peas, washed down by French sav blanc and good chicken stock – made us a delicious supper.  Went well with Argentinian Malbec too.  A 4 star bowl of risotto. 🙂