Jamie Oliver Chorizo Risotto is made with risotto rice, high-welfare chorizo, olive oil, shallots, garlic, fresh flat-leaf parsley, organic chicken or vegetable stock, quality plum tomatoes, red wine, and Parmesan cheese. This rich and creamy Chorizo Risotto recipe creates a comforting dinner that takes about 40-50 minutes to prepare and can serve up to 4 people.
This Jamie Oliver Chorizo Risotto Is From Jamie Magazine.
Try More Jamie Oliver Recipes:
- Jamie Oliver Cauliflower Risotto
- Jamie Oliver Seafood Risotto
- Jamie Oliver Mushroom And Chicken Risotto
🧡 Why You’ll Love This Chorizo Risotto Recipe:
- Rich Flavor: The combination of chorizo, red wine, and Parmesan cheese creates a rich and smoky flavor that’s hard to resist.
- Creamy Texture: Stirring the risotto constantly as you add the stock ensures a creamy and smooth texture.
- Easy to Follow: The step-by-step instructions are straightforward, making it easy for beginners and experienced cooks to prepare.
- Versatile Ingredients: The recipe uses common ingredients easily found in most kitchens, making it convenient to whip up at any time.
🍚 Jamie Oliver Chorizo Risotto Ingredients:
- 2 tablespoons olive oil
- 2 shallots
- 1 clove of garlic
- 80 g higher-welfare chorizo
- ½ a bunch of fresh flat-leaf parsley (15g)
- 750ml–1 liter of organic chicken or vegetable stock
- 1 x 400 g tin of quality plum tomatoes
- 300 g risotto rice
- 200 ml red wine
- 50 g freshly grated Parmesan cheese, plus extra to serve
🥘 How To Make Jamie Oliver Chorizo Risotto:
- Preparation: Peel and finely chop the shallots and garlic. Finely chop the chorizo. Pick and finely chop the parsley leaves, including the stalks.
- Cooking Base: Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic, and chorizo to the heated oil and cook over medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- Heating Stock and Tomatoes: In another pan, heat the stock and stir in the tinned tomatoes until combined and heated through.
- Adding Rice: Add the rice to the shallot mixture and stir to coat the grains. Cook over high heat for 1-2 minutes until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Reducing Wine: Stir well and cook until almost all the wine has evaporated.
- Adding Stock Mixture: Add the hot stock and tomato mixture ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- Checking Rice: The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
- Adding Parmesan and Seasoning: Finely grate the Parmesan, then add it to the pan with some seasoning. Stir well, take off the heat, and cover. Leave for 5 minutes before stirring again, tasting, and adjusting the seasoning, if necessary.
- Serving: Serve topped with extra grated Parmesan and chopped parsley leaves.
💭 Recipe Tips
- Choose Good Chorizo: Use high-quality chorizo for the best taste. It makes the risotto smoky and delicious.
- Heat Stock and Tomatoes Together: Warm the stock and tomatoes in a separate pan. Hot liquid helps the rice cook better and soak up flavors.
- Keep Stirring: Stir the risotto all the time when adding stock. This makes the rice creamy.
- Adjust Liquid: Watch the risotto’s texture. You might not need all the stock, or you might need a bit more water.
- Let It Rest: After cooking, let the risotto sit for 5 minutes. This makes the flavors mix well and the texture perfect.
🍗 What To Serve With Chorizo Risotto?
Chorizo Risotto goes well with a simple green salad, garlic bread, roasted vegetables, or steamed asparagus. It also can be served alongside a fresh tomato salad, sautéed spinach, crusty bread, or a light vegetable soup.
🎚 How To Store Leftovers Chorizo Risotto?
- Refrigerate: Store the risotto in an airtight container in the fridge for up to 3 days.
- Freeze: Place the risotto in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Chorizo Risotto?
- In The Oven: Preheat the oven to 180°C (350°F). Place the risotto in an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through.
- In The Microwave: Place a portion of risotto in a microwave-safe bowl. Cover with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Heat the risotto in a pan over medium heat, adding a splash of stock or water to loosen it up. Stir occasionally until heated through.
FAQs
What If My Risotto Is Too Thick?
Add more hot stock or water a little at a time and stir until it’s the right thickness.
What If My Risotto Is Too Watery?
Continue cooking the risotto over medium heat, stirring constantly until the excess liquid evaporates and and become thick.
What If My Risotto Rice Is Still Hard After Cooking?
Add more hot stock, one ladle at a time, and continue cooking and stirring until the rice is tender but still has a slight bite.
What If I Don’t Have Red Wine?
Use white wine or more stock instead.
Try More Jamie Oliver Recipes:
Jamie Oliver Chorizo Risotto Nutrition Facts
- Calories 514
- Total Fat 16.3g
- Saturated Fat 5.6g
- Total Carbohydrate 68.4g
- Dietary Fiber 2.3g
- Sugar 4.3g
- Protein 19.1g
Jamie Oliver Chorizo Risotto
Description
Jamie Oliver Chorizo Risotto is made with risotto rice, high-welfare chorizo, olive oil, shallots, garlic, fresh flat-leaf parsley, organic chicken or vegetable stock, quality plum tomatoes, red wine, and Parmesan cheese. This rich and creamy Chorizo Risotto recipe creates a comforting dinner that takes about 40-50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preparation: Peel and finely chop the shallots and garlic. Finely chop the chorizo. Pick and finely chop the parsley leaves, including the stalks.
- Cooking Base: Drizzle 2 tablespoons of olive oil into a wide, shallow pan. Add the parsley stalks, shallot, garlic, and chorizo to the heated oil and cook over medium-high heat for about 5 minutes, or until the shallot is softened and the chorizo is beginning to crisp.
- Heating Stock and Tomatoes: In another pan, heat the stock and stir in the tinned tomatoes until combined and heated through.
- Adding Rice: Add the rice to the shallot mixture and stir to coat the grains. Cook over high heat for 1-2 minutes until the grains have cracked and are slightly translucent at the tips, then pour in the red wine.
- Reducing Wine: Stir well and cook until almost all the wine has evaporated.
- Adding Stock Mixture: Add the hot stock and tomato mixture ladle by ladle, stirring well with each addition, and only adding more when the previous ladle is almost fully absorbed. You may not need all of the mixture, or you may need to top it up with a little water.
- Checking Rice: The rice should be tender but with a little bite in the middle. When it’s cooked, add one last ladle of liquid.
- Adding Parmesan and Seasoning: Finely grate the Parmesan, then add it to the pan with some seasoning. Stir well, take off the heat, and cover. Leave for 5 minutes before stirring again, tasting, and adjusting the seasoning, if necessary.
- Serving: Serve topped with extra grated Parmesan and chopped parsley leaves.
Notes
- Choose Good Chorizo: Use high-quality chorizo for the best taste. It makes the risotto smoky and delicious.
- Heat Stock and Tomatoes Together: Warm the stock and tomatoes in a separate pan. Hot liquid helps the rice cook better and soak up flavors.
- Keep Stirring: Stir the risotto all the time when adding stock. This makes the rice creamy.
- Adjust Liquid: Watch the risotto’s texture. You might not need all the stock, or you might need a bit more water.
- Let It Rest: After cooking, let the risotto sit for 5 minutes. This makes the flavors mix well and the texture perfect.
Jamie Oliver Chorizo Risotto