Chorizo and Tomato Parmesan Risotto
What Started it all:
chorizo, tomatoes, parmesan, rice
This Chorizo and Tomato Parmesan Risotto is a delightful fusion of rich, savory flavors that will make any meal feel special. The spicy chorizo pairs beautifully with the fresh tomatoes and creamy parmesan, all brought together in a comforting risotto. Perfect for a cozy dinner for four!
Ingredients
- 200g chorizo, sliced
- 2 cups Arborio rice
- 4 medium tomatoes, diced
- 1 cup grated parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 6 cups chicken or vegetable stock, kept warm
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Ingredients: Dice the tomatoes, slice the chorizo, finely chop the onion, and mince the garlic. Grate the parmesan cheese and keep it ready.
- Cook the Chorizo: In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and cook until it starts to crisp up and release its oils, about 5-7 minutes. Remove the chorizo from the pan and set aside, leaving the oil in the pan.
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pan and stir well to coat it with the oil and aromatics. Cook for about 2 minutes, until the rice starts to become slightly translucent around the edges.
- Deglaze with Wine: If using, pour in the white wine and stir continuously until it has mostly evaporated.
- Cook the Risotto: Begin adding the warm stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
- Add Tomatoes and Chorizo: When the rice is almost done, stir in the diced tomatoes and cooked chorizo. Cook for another 3-4 minutes until the tomatoes soften slightly and the chorizo is heated through.
- Finish with Parmesan: Stir in the grated parmesan cheese until it melts into the risotto. Taste and season with salt and pepper as needed.
- Serve: Divide the risotto among four plates or bowls. Garnish with fresh basil or parsley if desired. Serve immediately.
This Chorizo and Tomato Parmesan Risotto is a hearty and flavorful dish that's sure to impress your family or guests. The combination of creamy rice, spicy chorizo, and fresh tomatoes, all topped with savory parmesan, makes for a meal that's both comforting and sophisticated. Enjoy!