Tomato, Red Wine and Chorizo Risotto
A rustic Italian risotto enhanced by Spanish chorizo and full-bodied red wine, creating depth and warmth in every spoonful. The combination of tangy tinned tomatoes, crispy chorizo pieces, and tender risotto rice produces a dish with complex layers—savory chorizo fat mingles with wine acidity and tomato sweetness, while fresh parsley adds brightness at the end. This is comfort food for home cooks confident with the risotto method but wanting to move beyond butter-and-cream classics. Serve this as a generous main course on cool evenings or when you want something hearty but not heavy. What sets this version apart is the dual-pan approach—heating stock separately ensures consistent absorption, and the parsley stalks cooked early infuse the entire dish with subtle herbaceous notes before fresh leaves scatter on top for texture contrast.
Ingredients
- olive oil
- 2 shallots, peeled and finely chopped
- 1 clove garlic, peeled and finely chopped
- 2 ¾ oz higher-welfare chorizo, finely choppedSpanish smoked paprika mixed into oil2-3g paprikaconfidence:3Full guide →
- ½ oz fresh flat leaf parsley, picked, leaves and stalks finely chopped separately
- 750 ml-1 litre organic chicken or vegetable stock
- 1 lb quality plum tomatoes, tinned
- 1 ½ cups risotto riceother short-grain rice1:1texture less creamygrain firmer
confidence:2
- 14 tbsp red wine
- ½ cups Parmesan cheese, finely grated, plus extra to serve
Instructions
- 1
Peel and finely chop shallots and garlic, finely chop chorizo, pick and finely chop parsley leaves and stalks separately.
- 2
Heat olive oil in a wide shallow pan over medium-high heat, add parsley stalks, shallot, garlic and chorizo, cook until shallot softens and chorizo begins to crisp, about 5 minutes.
- 3
In another pan, heat stock with tinned tomatoes.
- 4
Add rice to shallot mixture, stir to coat grains, cook over high heat for 1 to 2 minutes until grains crack and tips become slightly translucent.
- 5
Pour in red wine, stir well and cook until almost all wine has evaporated.
- 6
Add hot stock and tomato mixture ladle by ladle, stirring well with each addition and only adding more when previous ladle is almost fully absorbed.
- 7
Cook until rice is tender but with slight bite in middle, may not need all stock or may need to top up with water.
- 8
When cooked, add one last ladle of liquid, finely grate Parmesan and add to pan with seasoning, stir well.
- 9
Remove from heat, cover and leave for 5 minutes, then stir again, taste and adjust seasoning.
- 10
Serve topped with extra grated Parmesan and chopped parsley leaves.
Tips
Keep stock simmering in a separate pan and add it hot, ladle by ladle. Cold stock shocks the rice and disrupts even cooking; each addition should be nearly absorbed before the next, creating creamy risotto through starch release rather than cream.
Toast the rice for 1-2 minutes after coating with oil—listen for a gentle cracking sound. This seals the grain exterior, preventing mushiness while maintaining the slight bite (al dente) in the center that defines great risotto.
Don't skip resting the finished risotto covered for 5 minutes. This carryover cooking completes the texture and allows flavors to meld. Taste before serving; risotto needs generous seasoning to shine.
Good to Know
Refrigerate in airtight container up to 3 days. Risotto does not freeze well due to texture breakdown; reheating on stovetop with splash of stock or water restores creaminess partially.
Prepare mise en place (all chopped ingredients) up to 4 hours ahead, covered. Do not cook risotto in advance; it must be made fresh just before serving for best texture.
Serve hot as a main course, optionally with a simple green salad and crusty bread to soak up sauce. White wine complements the red wine risotto well, or a light red if preferred.
Common Mistakes
Do not skip stirring with each ladle addition to avoid stodgy, gluey risotto from uneven starch release.
Do not use cold stock from fridge to avoid shocking the rice and creating uneven cooking or mushy texture.
Do not rush the final resting period to avoid missing the carryover cooking that completes creamy texture.
Substitutions
confidence:2
FAQ
Can I make this risotto ahead of time?
Risotto is best made fresh just before serving. You can prepare all ingredients (mise en place) several hours ahead, but cooking must happen last. If you must make ahead, slightly undercook the rice, cool quickly, refrigerate, then finish on stovetop with a splash of stock added, though texture won't match fresh.
What if I don't have red wine?
Dry white wine works well, creating a lighter, crisper flavor profile. Skip wine entirely and use additional stock (adding 200ml to the total), though you'll lose the depth that alcohol and tannins provide. Avoid sweet wines, which overpower the tomato and chorizo.
How long does leftover risotto keep?
Store in an airtight container in the refrigerator for up to 3 days. Risotto does not freeze successfully due to texture breakdown. Reheat gently on stovetop over low-medium heat with a splash of stock or water, stirring frequently, until creamy again.