Chorizo Tomato Parmesan (Printable Recipe)
Smooth risotto hugs smoky chorizo, tangy tomato, Parmesan, and wine for a super cozy meal.
# Ingredients You'll Need:
→ Base
01 -
2 tablespoons extra virgin olive oil
02 -
2 shallots, finely chopped
03 -
1 clove garlic, minced
04 -
80 g semi-cured chorizo, diced
05 -
15 g fresh parsley, stalks and leaves separated and finely chopped
→ Liquids
06 -
750 ml to 1 litre chicken or vegetable stock, kept warm
07 -
200 ml dry red wine
→ Rice & Tomatoes
08 -
400 g tinned whole plum tomatoes, crushed
09 -
300 g Arborio or Carnaroli risotto rice
→ Finishing Touch
10 -
50 g Parmesan cheese, freshly grated, plus extra for serving
# Steps to Follow:
01 -
Heat olive oil in a large heavy-based saucepan over medium heat. Add the shallots, garlic, diced chorizo, and chopped parsley stalks. Sauté for 4–5 minutes until the shallots soften and aromatics become fragrant.
02 -
In a separate saucepan, gently heat the chicken or vegetable stock with the crushed plum tomatoes. Keep this mixture steaming but not boiling throughout cooking.
03 -
Add the risotto rice to the chorizo mixture. Stir thoroughly to coat each grain in oil then pour in the red wine, allowing it to reduce until nearly absorbed.
04 -
Begin adding the hot stock and tomato mixture one ladleful at a time, stirring frequently and waiting for absorption between each addition. Continue this process until the rice is creamy and al dente, about 20–25 minutes.
05 -
Remove the risotto from the heat. Stir in grated Parmesan and season with salt and black pepper to taste. Allow to rest covered for 5 minutes to develop creaminess.
06 -
Spoon risotto onto warm plates, finishing with parsley leaves and extra grated Parmesan. Serve at once while loose and glossy.
# Extra Tips:
01 -
Warm the stock and tomatoes before adding to the rice; this ensures the grains cook evenly and release their starch efficiently.