There is something just so very comforting about a good risotto. Maybe it’s the whole childhood memories of rice pudding thing. The creaminess of the rice. I don’t know and to be honest I don’t care. I just know that this chorizo and tomato risotto is the perfect comfort food.
Chorizo and Tomato Risotto
The smokiness of the chorizo marries so well with the sweet yet sharp tang of the cherry tomatoes here. It is something that really sets those taste buds a tinglin’. Add to that the creaminess of the risotto rice and you have got yourself a damn good dish.
It’s not difficult
A lot of people are scared of the whole concept of risotto. The idea that you are constantly adding liquid and waiting for it to be absorbed then adding more. The time it takes. It all comes across as a right fiddle and too much work.
Well it’s not. It takes between 20-30 minutes max and is actually pretty calming to make. Just adding in your stock and wine. Calmly stirring. Savouring the fabulous aromas of this chorizo and tomato risotto. All of this adds up to a wee bit of mindfulness.
Ingredients for chorizo and tomato risotto
I’m keeping it simple on the ingredients front. To me this chorizo and tomato risotto is a midweek meal and something I want to whip up from store cupboard and fridge.
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- 1 tbsp Olive oil
- 200g chorizo peeled and chopped
- 300g Arborio rice
- 1 litre chicken stock (hot)
- 200ml white wine
- handful of cherry tomatoes halved
- 2 tbsp chopped flat leaf parsley
- 60g Parmesan cheese grated
- salt and pepper
Your first task here is to fry the chorizo in the oil just until it crisps up and it’s own delicious oil has been released. Honestly I could bore the pants off you going on about how much I love cooking with chorizo and how I love this flavour packed oil that comes off it. To me this is the taste of sunshine and summer and should thus be totally embraced all year round!
You might well have noticed that there are no onions or even garlic in this chorizo and tomato risotto. Everything starts with onions doesn’t it? Well no, not in this case. The chorizo packs so much flavour that you don’t actually need those classic standbys of garlic and onions.
The scary bit
Add the rice to the pan and swirl it around with your wooden spoon to make sure that every grain is coated in that amazingly flavoured oil. Toss in the cherry tomatoes. I struck lucky and got a box of the different coloured cherry tomatoes. This just adds to the prettiness of the dish, nothing more. Just use whatever tomatoes you have to hand. If it is bigger tomatoes then chop them into quarters. No tinned tomatoes pleas!
Now comes the liquid part. I pour my 200ml of white wine into my chicken stock in a big jug. Make sure that stock is hot, this makes a difference.
Start by adding just a ladle full of the liquid to the risotto and stir it. The rice will very quickly soak up all that liquid. Now add more and stir again. Keep doing this for about 20 minutes.
Stir in some chopped flat leaf parsley to add a wee bit more flavour and a lovely dash of green colour. You want the rice to be al dente, meaning there is just a little bite to it. You do not want soggy rice. Add your Parmesan just before the risotto is ready and stir it in.
When is it ready?
Your chorizo and tomato risotto is ready when you can drag a wooden spoon through it and the risotto slowly flows back into place. The whole cooking process from start to finish should take between 20-30 minutes.
Add your seasoning and serve your chorizo and tomato risotto with some more Parmesan sprinkled on top. Now curl up with a bowl of this sumptuous goodness and have a good evening.
Here is another type of risotto you might like to try, my asparagus and quinoa risotto, a lighter type of risotto.
Chorizo and tomato risotto
- 1 tbsp olive oil
- 200 g chorizo peeled and chopped
- 300 g Arborio rice
- 1 litre chicken stock
- 200 ml dry white wine
- handfull cherry tomatoes halves
- 2 tbsp chopped flat leaf parsley
- 60g Parmesan grated
- salt and pepper to taste
- Heat the oil in a large frying pan/skillet
- Add the chorizo and cook till crisp and oil is all released
- Lower the heat and add the rice and stir well so all rice is coated in oil
- Add the tomatoes
- Mix the wine with the hot stock
- Start adding the stock a ladle full at a time and stir, once the liquid is absorbed keep adding more and stirring till it is all added to the rice
- Add the parsley and stir through the parmesan just before it is ready. It should flow back into place if you drag a wooded spoon through the pan and rice should still have a little bite to it
- season to taste and serve with more grated parmesan on top
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