Creamiest Chorizo with Tomato and Parmesan – Packed with Flavor and Delight
Loaded with smokiness from chorizo, sweet-tangy tomato, Parmesan, plus a splash of red wine. Every spoonful gives rich grains that taste bold and totally comforting.
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Cooking tools:
- Grater
- Ladle
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Plate
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 1 clove garlic, minced
- 80 g semi-cured chorizo, diced
- 15 g fresh parsley, stalks and leaves separated and finely chopped
- 750 ml to 1 litre chicken or vegetable stock, kept warm
- 200 ml dry red wine
- 400 g tinned whole plum tomatoes, crushed
- 300 g Arborio or Carnaroli risotto rice
- 50 g Parmesan cheese, freshly grated, plus extra for serving
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