Jamie Oliver Chorizo Risotto with Tomato-Red Wine Base and Parmesan
By Isabella Quinn
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
Adding ladles of hot tomato broth to the rice helps release starch gradually. Covering and resting the rice at the end of cooking gives it the full, creamy texture needed to serve. Ingredients in this chorizo risotto recipe include chorizo, wine, tomatoes, Parmesan cheese, and rice.
Olive oil is seasoned with parsley stems, shallots, garlic, and chorizo while sautéing. Risotto rice is added to olive oil and sautéed until coated. Red wine is added. Stock and plum tomatoes are warmed before being incorporated into the risotto. Freshly grated Parmesan cheese is added.
The pan should maintain a gentle simmer after the wine has nearly disappeared, and you should add another ladle only when most of the liquid from the previous ladle has been absorbed. Stir throughout cooking to avoid having the rice stick to the pan. Cooking time is approximately 20 minutes. Excessive wine will make the rice mushy. Insufficient wine at any point during cooking will leave the kernels undercooked.
Grate Parmesan cheese and chop parsley to sprinkle on cooked risotto. Keep cooked risotto in a covered container and add some water or stock to help rehydrate leftover risotto when reheating and stirring, as suggested in the article. Adding liquid improves the texture of leftover risotto but doesn't alter the tomato and chorizo flavors.
Why we keep this one around
- Heating plum tomatoes in the stock will keep your ladle warm as you serve rice to prevent the rice from cooling while the stock reheats between rice servings.
- Coating the rice with oil from the chorizo and then wine adds flavor to the rice and helps the rice absorb the following liquid evenly.
- Let the water mostly cook out to thicken the ladles. This will prevent uneven cooking of the tomato sauce and some pasta.
- Translucent rice provides a separate cue for this step from the wine to ensure that wine is not added to uncooked rice.
- The final ladle and five-minute rest give you spoon-ready rice and melted Parmesan without heating the Parmesan for too long, which can cause it to tighten.
- Chopped parsley leaves eaten with other foods taste like parsley. Parsley stems added to other foods provide a stronger parsley flavor.
Ingredients
- •2 tbsp olive oil
- •2 shallots (peeled and finely chopped)
- •1 clove garlic (finely chopped)
- •80 g chorizo (higher-welfare, finely chopped)
- •15 g fresh flat-leaf parsley (leaves and stalks finely chopped separately)
- •300 g risotto rice
- •200 ml red wine
- •50 g Parmesan cheese (freshly grated, plus extra to serve)
- •750 ml chicken or vegetable stock (750 ml–1 L)
- •400 g tinned plum tomatoes (quality plum tomatoes)
Instructions
- 1
Gently heat the olive oil in a wide, shallow pan.
- 2
Add the parsley stalks, shallots, garlic, and chorizo. Cook over medium-high heat for about 5 minutes, until the shallots soften and the chorizo starts to crisp.
- 3
In a separate saucepan, heat the stock and tinned tomatoes until gently simmering. Stir to break up the tomatoes.
- 4
Stir the risotto rice into the chorizo mixture until the grains are coated with oil.
- 5
Cook the rice for a couple of minutes, stirring constantly, until the tips of the grains look translucent.
- 6
Pour in the red wine and let it bubble until nearly gone.
- 7
Add the hot stock-tomato mixture one ladle at a time, stirring constantly and waiting until each ladleful is almost absorbed before adding the next. Continue for around 20 minutes.
- 8
When the rice is tender but still has a little bite, add one final ladle of liquid. Turn off the heat, stir in the Parmesan, and season to taste.
- 9
Cover the pan and let the risotto sit for 5 minutes.
- 10
Uncover, give the risotto a final stir, then taste and adjust the seasoning if needed.
- 11
Serve topped with extra grated Parmesan and chopped parsley leaves.
FAQ
Nutrition (per serving)
514
Calories
19.1g
Protein
16.3g
Fat
68.4g
Carbs
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