I made this Southwest chorizo and corn and its great if you like spicy.
Southwest risotto1 cup arborio rice
4 cups water or chicken stock
1/2 pound bulk chorizo sausage
1/2 diced red onion
1 stalk diced celery
2 cloves chopped garlic
2 ears fresh shucked corn
1 T chopped cilantro and parsley
1. saute chorizo till cooked, drain.
2. Add celery, onion, garlic, rice and saute low heat for a few min.
3. Add water or stock and stir slowly till liquid is half gone.
4. Add the corn and finish cooking, add herbs at the end, season to taste.