Tomato & Chorizo Risotto

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Italy, a country renowned for its culinary mastery, offers an unparalleled gastronomic journey. But, what sets Italian cuisine apart is the celebration of simplicity. Instead of overwhelming the palate with complex flavor profiles, traditional Italian dishes focus on the beauty of just a handful of high-quality ingredients. It's about allowing those natural flavors to shine through and creating an unforgettable dining experience that will transport you straight to the heart of the country.

If you thought Italy was all about pasta and pizza, prepare yourself to know the country’s other famous starchy food intimately.
This Tomato & Chorizo Risotto is a comforting and satisfying meal that combines the traditional Italian flavors with a Spanish twist.

Savory, smoky sausages, bright tomatoes, white wine , Parmesan and Arborio rice combine to create a creamy, velvety Risotto.
WHAT IS RISOTTO?

In a nutshell, risotto is a traditional Italian rice dish that is made by cooking rice slowly in a broth, often gussied up with vegetables and other ingredients to make a complete, well-rounded meal.

WHAT KIND OF RICE IS USED FOR THIS RECIPE?

Traditionally, Risotto is made using short-grained, high-starch Arborio rice. The rice releases more starch than any other kind of long-grain rice that becomes extremely creamy whilst still having a little bite, making it ideal for risotto.

WHY YOU WILL LOVE THIS RECIPE?
  • One-Pan Wonder: Everything gets cooked together in a single pan making cleanup a breeze.
  • Perfect Comfort Food : This creamy and satisfying Risotto is the ultimate comfort meal for cold or chilly weather.
  • Full of FLavors : The smoky chorizo, acidic tomatoes, the creamy cheese and the starchy rice combine together to create a burst of flavor in every bite.

Here are a few recipes that you can try during the Fall and Winter months: TIPS FOR MAKING THE BEST RISOTTO

Risotto takes a while to cook properly, and it requires your attention as well as your time. Here are some essential tips that will help you make restaurant-worthy risotto at home:
  • Toast the rice before adding the liquid. This enhances the flavors and ensures that the rice holds its shape better and doesn't become very mushy while cooking.
  • When making the risotto, it is best to add one ladle of stock at a time and cook slowly. Make sure that you wait until the rice has almost completely absorbed the liquid before you add the next ladle. Rushing the process will result in rice that may be mushy on the outside and undercooked on the inside.
  • Use a wooden spatula to gently stir the rice often while it cooks. This will help to release the starch and create a creamy texture. Be careful not to over-stir or break up the grains.
  • Don’t add too much salt at the beginning since parmesan and chorizo are both salty. Taste the risotto and add more salt at the end if required.
  • The wine intensifies the flavors, however if you’re worried about the alcohol, simply omit the wine and use chicken stock instead.

If you made this Tomato & Chorizo Risotto, I would love to know how it turned out! Please let me know by leaving a comment below.



Tomato & Chorizo Risotto Tomato & Chorizo Risotto
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 652kcal




Ingredients:
  • 2 Tablespoons olive oil
  • 150 g spicy chorizo, cut into slices
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 300 g Arborio rice
  • 250 g canned, chopped tomatoes
  • 2 Tbsp tomato puree paste
  • 1/3 cup white wine
  • 4-5 cups vegetable stock
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup frozen peas
  • 1/2 cup Parmesan cheese
  • Chopped parsley, to garnish

Instructions:
  1. To a large pan, heat olive oil over medium heat. Add the chorizo slices to the oil and gently fry over a low heat for around 5-6 minutes until they become crispy. Remove them from the heat and set aside.
  2. Add the onion and fry over a medium heat for 3-4 minutes until translucent. Then, add in the minced garlic, stir and cook for a minute.
  3. Add the tomato paste and cook for another 1-2 minutes, stirring until the tomato paste has darkened in color slightly.
  4. Next, add the rice to the pan and toss to coat in the tomato paste and the onions. Once the rice is well-coated, deglaze the pan with the white wine and cook until the wine is totally absorbed.
  5. Add the chopped tomatoes and then add the vegetable stock, one ladle at a time, ensuring the liquid has almost fully absorbed before adding the next. Stir often. Add the salt and pepper.
  6. After about 15-20 minutes you should have used up all of the stock. Taste the rice. It should be softer, but still have a bit of a bite to it. If the rice is still too hard, you can add in a ladle of stock. Taste and adjust the salt and pepper.
  7. Stir in the fried chorizo (that has been set aside) and frozen peas, as well as half the parmesan and parsley. Turn off the heat and allow to sit for 10 mins, covered.
  8. Serve the risotto hot sprinkled with the remaining parmesan and chopped parsley. Enjoy!

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