I love rice. I could eat it plain and be perfectly content, as long as it is finished off with a little salt and a drizzle of oil…the way I grew up eating it. If seasoned well, it’s delicious on its own. In Hispanic cultures, rice is served at nearly every meal. It is a staple similar to what pasta is to Italians. I love pasta too, but if given a choice, I usually pick rice. And, whenever I find myself at an Italian restaurant, if risotto is on the menu, I’m probably ordering it.
I like almost any type of risotto and usually prepare the basic, yet amazing traditional one with no extras. But, this time I added Spanish chorizo and tomato to my usual recipe and this Chorizo & Tomato Risotto was born. It turns out, it was a very delicious decision. It was so good, in fact, that we made it twice this past week.
Risotto is a very versatile dish and it can be customized easily based on seasonal ingredients or taste preferences. Almost any meat, seafood, or vegetable can be incorporated successfully into it. I have even seen dessert risottos, although have never tried one (similar to rice pudding, I suppose).
No matter how you choose to personalize a risotto, it will usually include short-grain rice (such as Arborio), white or red wine, broth, Parmesan cheese, and often, a little butter. I decided to flavor the broth further with tomato paste in this version. It really complements the chorizo.
The word riso means rice in Italian. Short-grain rice has a higher starch content than longer grain varieties. During cooking, that starch is released resulting in the silky creaminess typical of risotto. For this reason, rice used for risotto should not be rinsed prior to cooking as this would remove some of the starch that is important in achieving that creamy consistency.
Let’s talk chorizo. Spanish chorizo is a cured type of pork sausage. It often makes an appearance at Spanish restaurants as an appetizer. In stores, it is typically found unrefrigerated alongside other cured meats, such as salami or pepperoni. Spanish chorizo is flavored with smoked paprika, garlic, and other spices. The paprika gives it its distinctive reddish tint. In this recipe, it helps give the rice a nice orange color and rich flavor. If you have trouble finding it where you live, you can order Spanish chorizo on Amazon (they really do have everything).
Risotto has a bit of a bum rap. It has the reputation of being labor intensive, since it does require several minutes of hands-on time. Adding a ladleful of broth to a pan every couple of minutes for 15-20 minutes is a small price to pay for the flavors in this risotto. If you’ve never made a risotto, I can tell you it’s simple and so worthwhile. So, pour yourself a nice glass of wine while you cook and enjoy the process.
I finished off this Chorizo & Tomato Risotto with sweet peas. They are a nice contrast to the spicy chorizo and add a bit of freshness to the dish. Last time I made it, I used baby spinach leaves in place of the peas and that was great too. I’m guessing almost any green veggie would work well.
If you’re a fan of creamy, cheesy, deeply flavored foods, you will love this Chorizo & Tomato Risotto. It’s so good, so satisfying, and so worthy of a place at your table.
Chorizo & Tomato Risotto
A creamy, cheesy risotto with spicy Spanish chorizo, tomato, and sweet peas. Richly flavorful and delicious!
- 4 cups (32 oz) Reduced sodium chicken broth
- 3 Tablespoons tomato paste
- 1 Tablespoon Olive oil
- 6 ounces Spanish chorizo, sliced & then halved
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups Arborio or other short-grain rice (do not rinse)
- 1/2 cup white wine
- 1 cup frozen green peas
- 1/2 cup Parmesan cheese, freshly grated
- 1 Tablespoon unsalted butter (optional)
- 1/4 teaspoon ground black pepper (optional)
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Place chicken broth and tomato paste into a medium saucepan. Stir and warm over medium heat. Once warmed, reduce heat to low and keep warm on stovetop. Remove frozen peas from freezer and set aside.
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Place olive oil into a separate large saute pan with about 2″ high sides with heat set to medium. When oil is warm, add chorizo and saute for 2-3 minutes until it releases its reddish oil and looks slightly darker.
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Add onion and continue sauteing until softened, about 2 minutes. Add garlic and stir for 30 seconds.
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Add in rice and stir to combine. Cook for 1-2 minutes.
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Add white wine and cook until almost evaporated, about 1-2 minutes.
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Using a ladle, begin adding broth one full ladle at a time. Cook uncovered until almost all broth is absorbed before adding the next ladleful. Stir occasionally. Continue adding broth/tomato mixture in this manner until rice is creamy and has softened, but still has a “bite” to it (al dente). This part should take 15-20 minutes. You may or not not use all of the broth. If you need a little extra liquid at the end, you may use a little warm water.
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Add peas and stir gently. Add grated Parmesan and fold until just melted. Add butter and black pepper and stir gently. Serve immediately and garnish with additional sliced chorizo and sliced grape or cherry tomatoes, if desired.
Looks delicious!!
Thank you! It really is SO good 🙂