2. Heat a dash of oil in a saucepan. Add onion, garlic and chorizo and stir fry for 5 minutes over medium heat. Add rice and stir until grains whiten. Pour in wine and reduce by half. Stir in soup and water. Bring to the boil. Reduce heat to low. Cover. Simmer for 15-20 minutes, stirring halfway through cooking until rice is tender. Season to taste. Stir through chopped parsley and cream.