Risotto with caramelized onion chorizo

Ingredients:
2 Onion chorizos O Rualdi
350 g Arborio rice
2 l of vegetable broth
2 teeth of Allo
Mel
100 ml of white wine
25 g Butter
thyme
Olive oil

Elaboration:
In a small pot, cook one of the chorizos and let it boil over low heat for half an hour.
On the other hand, we mince the garlic and roast it in olive oil, then add the rice and turn it around. Add the white wine and let the rice evaporate, stirring.
We will open the cooked chorizo ​​and take out the meat, we will add it to the rice and from here we will pour the broth into the rice ladle by ladle so that it is never drowned with a lot of broth nor does it end up absorbing everything and becoming dry. It must be added and removed until it is at the point.
We roll the other onion chorizo ​​and put it in a pan over medium heat, fry it on both sides and turn off the heat. At this point we pour a spoonful of honey on top and let it caramelize with the heat it has.
When the rice is ready, just before serving, add the butter and stir until it becomes creamy.
We serve the rice underneath and put the caramelized onion chorizo ​​on top, and finish with some thyme leaves.