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You’ll get creamy bites every time with this Chorizo Risotto—loaded with bold smoky sausage, a splash of tangy red wine, and that classic risotto comfort. It feels easy yet fancy, so it’s a winner for chill nights or when you want to wow guests. Herb sprinkles and Parmesan make sure there’s never a crumb left in the pot when I whip this up.
This one got famous in my friend group after saving a last-minute get-together. I always suggest it when you want something killer out of barely anything special.
Mouthwatering Ingredients
- Red wine: adds tang and depth pick a bottle you’d actually sip
- Parmesan: for creamy, sharp flavor always grate your own if you can
- Risotto rice: classic Arborio or go for Carnaroli soak up liquid for that creamy finish stay away from speedy types
- Tinned plum tomatoes: sweet and saucy base smash them up with your hands whole peeled is best
- Chicken or veggie stock: brings creaminess and balances it all try for a low-salt, tasty kind
- Fresh parsley: use both leaves and stems for bright, herby flavor try for really green bunches
- Chorizo: the smoky star pick a semi-cured one with that deep red vibe
- Garlic: earthiness and salty depth fresh cloves win
- Shallots: soft, mellow sweetness grab firm, shiny ones for punch
- Olive oil: richness and helps toast the rice go for an extra virgin bottle
Simple Step-by-Step
- Dole It Up:
- Fill up your bowls, add more Parmesan, and toss on the parsley leaves. You want everything loose and shiny, not dry.
- Let It Rest:
- When the rice tastes soft but just a tad firm, drop in a serious handful of Parmesan. Adjust salt and pepper. Throw a lid on and let it chill for five minutes off the heat. Your risotto becomes even creamier after this pause.
- Stir in Stock and Tomatoes:
- Spoon in the warm, tomatoey stock one bit at a time, let the rice soak almost all of it before adding more. Keep this up for about 20 minutes, stirring as you go, so it all turns silky and thick.
- Deglaze Time:
- Pour in your wine and stir while it bubbles off. You’re scraping up all the good stuff from the pan as the wine cooks out.
- Toast That Rice:
- Mix your risotto rice into the base you’ve got going. Make sure it’s all shiny and coated, then give it a short toasting. This step adds a nutty flavor and the creamy feel you’re after.
- Stock and Tomatoes Prep:
- Set up another pot and get your stock and tomatoes hot—just steaming, not bubbling. Crush up the tomatoes a bit. This move keeps your main risotto pan from cooling down as you work.
- Kick Off the Flavor:
- Heat olive oil in your biggest pan over medium. Throw in shallots and let them go until they’re soft and starting to gold up. Add the garlic and chopped chorizo, cooking ‘til the oil turns colorful and smells amazing. Chop parsley stalks and let them join the party for a deeper smell.
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Chorizo totally steals the show here. That smoky, bold smell fills the house. My brother always jokes he can sniff it two doors down. It’s a sure-fire way to get everyone running to the table.
Leftover storage tips
Once you’re done, cool leftovers fast and pop them in something airtight. You can keep it cold in your fridge for about three days. Warm it up gently on the stove with a splash of broth or water to get back that creamy texture. Freeze in batches for a month but know it gets softer after defrosting.
Swaps to Try
No chorizo? Smoked sausage or even crispy bacon gets close. Go with vegetable broth if you’re skipping meat. Carnaroli rice is even fancier than Arborio—grab it if you can. No red wine handy? Use white. It’s all good.
How to serve it
This dish loves some crunchy salad with a bright dressing or garlicky sautéed greens. A crusty loaf always disappears when I bring it out. Dish it up as a main, or serve a small scoop next to roast chicken and you’ll have a crowd-pleaser.
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Where It Comes From
Risotto’s an Italian favorite, but this version leans into a British vibe with punchy chorizo and tomatoes. It uses classic risotto tricks—slow, gentle stirring—but lets you rely on what’s on hand. You end up with big flavor and a big bowl of cozy.
Frequently Asked Questions About Recipes
- → Which kind of rice works for this meal?
Grab carnaroli or arborio rice for this—they soak up lots of liquid while staying creamy the whole way through.
- → Could I swap in a different sausage?
Try smoked or spicy Italian sausage, but chorizo does bring the most classic taste.
- → Is it okay to skip the red wine?
Wine bumps up the color and taste, but if you don’t want it, just use extra stock and it turns out great, too.
- → What stock is best here?
Either veggie or chicken stock is perfect. Both let all the other flavors shine without being too much.
- → How do you make it extra creamy?
Keep gently stirring your rice, and slowly pour in heated stock. You'll get the smoothest result this way.
- → Can you prep this ahead?
Fresh is best, but if you have leftovers just rewarm them slowly with a splash of stock to bring back the creaminess.