Chorizo Parmesan Tomato Risotto (Print-Friendly Version)
Creamy risotto blends smoky chorizo, tomato, Parmesan, and red wine for a savory, comforting dinner.
# What You Need:
→ Base
01 -
2 tablespoons olive oil
02 -
2 shallots, finely chopped
03 -
1 clove garlic, minced
04 -
80 g chorizo, diced
05 -
15 g fresh parsley, stalks and leaves separated and chopped
→ Liquids
06 -
750 ml to 1 L chicken or vegetable stock, kept warm
07 -
200 ml red wine
→ Rice & Tomatoes
08 -
400 g tinned plum tomatoes, crushed
09 -
300 g risotto rice (Arborio or Carnaroli)
→ Finishing Touch
10 -
50 g Parmesan cheese, freshly grated, plus extra for serving
# How to Make It:
01 -
Heat olive oil in a large, heavy-based pan over medium heat. Add shallots, garlic, diced chorizo, and parsley stalks. Cook for 4–5 minutes until softened and fragrant.
02 -
In a separate saucepan, gently heat the chicken or vegetable stock with the crushed plum tomatoes. Keep this mixture on low simmer throughout cooking.
03 -
Add risotto rice to the chorizo mixture and stir thoroughly, coating the grains in oil. Pour in the red wine and allow it to reduce until almost fully absorbed.
04 -
Ladle in the hot stock and tomato mixture, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and al dente, about 20–25 minutes.
05 -
Remove from heat. Stir through grated Parmesan and season to taste with salt and pepper. Rest risotto for 5 minutes before serving.
06 -
Spoon risotto onto plates, scatter with chopped parsley leaves and extra Parmesan cheese. Serve immediately.
# Important Notes:
01 -
Warm the stock and tomato mixture before adding to rice to ensure consistent cooking and a creamy texture.