Chorizo Parmesan Tomato Risotto

This Chorizo Risotto delivers luscious creaminess with layers of smoky chorizo flavor, a punch of red wine, and the comfort of tender risotto rice. It stands out for its simple technique, yet feels special enough for company or a cozy family night. The combination of Parmesan and herbs packs every bite with savory depth—there is always an empty pot at my table when I serve this.

This recipe became a regular request after it impressed my friends at a last minute dinner—I often share it for how effortlessly you can turn simple things into something remarkable.

Ingredients

• Olive oil: for richness plus helps toast rice evenly select a good extra virgin for best taste
• Shallots: add gentle sweetness and aroma choose firm bright bulbs for more flavor
• Garlic: infuses earthy depth and savory notes fresh cloves give best results
• Chorizo: brings smoky spice try to find a semi-cured chorizo with a vivid red color
• Fresh parsley: both the stalks and leaves for herby lift opt for bright green bunches
• Chicken or vegetable stock: for creaminess and to carry the flavors use high-quality low-sodium if possible
• Tinned plum tomatoes: build a rich base with natural sweetness whole peeled are ideal crush them by hand if needed
• Risotto rice: like Arborio or Carnaroli absorbs liquid for creamy texture avoid quick-cooking types
• Red wine: creates a deep savory layer and subtle acidity choose one you enjoy drinking
• Parmesan: grated for umami and silkiness pick a wedge and grate fresh for more flavor

Step-by-Step Instructions

Prepare the Flavor Base:

Warm olive oil in your biggest saucepan set over gentle medium heat. Add shallots and cook them slowly stirring often until they turn glossy and start to turn golden. Toss in minced garlic and diced chorizo. Let it sizzle until the chorizo releases its paprika-hued oil and the aromatics soften. Chop parsley stalks and stir them in to add deeper fragrance to the foundation of your risotto

Warm the Stock and Tomatoes:

Meanwhile set another pot on low heat and pour in the stock along with the tinned plum tomatoes. Break up the tomatoes using a spoon. Heat until steaming and fragrant but not boiling—this keeps your risotto creamy without cooling it down between each ladle

Toast the Rice:

Add the risotto rice into your flavor base. Stir well to coat each grain with the aromatic oil and toast them for a couple of minutes. Toasting gives the final dish a nutty undertone and helps build its creamy bite

Deglaze with Wine:

Pour in the red wine and let it bubble to lift up the flavors stuck to the pot. Stir patiently while the wine reduces until almost gone and rice turns slightly reddish

Build Creaminess:

Now begin adding the warmed tomato and stock mixture one ladle at a time. Stir gently and constantly after each addition waiting for the liquid to nearly absorb before adding more. Continue this rhythm for about twenty minutes so the rice releases its starch and thickens into a silky sauce

Finish and Rest:

Once the rice tastes tender with just a light bite stir in a generous handful of Parmesan. Taste and season with salt and pepper if needed. Cover the pot and let the risotto relax for five minutes off the heat—this last rest turns everything creamy and luscious

Serve:

Spoon the risotto into bowls and finish with more grated Parmesan and the parsley leaves. The final dish should be loose and glossy never stiff

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Chorizo is my favorite part of this recipe because of its deep smoky aroma which fills my kitchen and calls everyone to the table. My brother always jokes that he can smell dinner from two houses away whenever I make this.

Storage tips

Cool any leftovers quickly and transfer to airtight containers. Chorizo risotto keeps well in the fridge for up to three days. When reheating add a little water or broth and warm gently to restore creaminess. The dish can also be frozen for up to a month in portions but expect a slightly softer texture after thawing.

Ingredient substitutions

If you do not have chorizo use another smoked sausage or even cooked bacon for a similar effect. Vegetable stock works perfectly for a meat free version. Arborio rice is classic but Carnaroli is an even creamier option if you can find it. Feel free to swap red wine for dry white if that is what you have open.

Serving suggestions

This risotto loves a fresh green salad with zingy vinaigrette or some garlicky sautéed greens on the side. Crisp bread for scooping up every bit is also a hit at my table. Sometimes I serve it as a main course or as a smaller plate alongside roast chicken for a hearty gathering.

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Cultural context

Risotto is an Italian comfort staple though this version embraces British coziness with robust chorizo and tomato. Combining classic risotto craft with pantry ingredients turns everyday meals into something memorable. This recipe borrows the tradition of slow simmering and patient stirring but rewards you with bold flavors and creamy comfort.

Recipe Questions

→ What rice works best for this dish?

Arborio or carnaroli rice are ideal, as they absorb liquid while maintaining a creamy texture.

→ Can I use another type of sausage?

Spicy Italian or smoked sausage makes a good substitute, but chorizo offers the most authentic flavor.

→ Is red wine essential in the process?

Red wine deepens the flavor and color, but you can replace it with extra stock if preferred.

→ What’s the best stock to use?

Chicken or vegetable stock both work well for rounding out the flavors without overpowering them.

→ How do I get the creamiest result?

Stir the rice constantly and add warm stock gradually for a smooth, luscious consistency.

→ Can I make this ahead of time?

It's best enjoyed fresh, but leftovers can be reheated gently with a splash of stock to restore creaminess.