Why must the stock stay hot?

Keeping the stock and tomatoes at a gentle simmer helps the rice absorb each addition without interrupting the cooking. The mixture should be hot but not boiling aggressively in its separate saucepan. Cold liquid can slow the pan down and make timing less predictable. Break up the tomatoes as they warm so large pieces do not arrive in a single ladle.

Why is my risotto gluey?

Risotto becomes gluey when it is overcooked or stirred too hard after the grains have softened. It should retain a little bite when you turn off the heat. Heavy stirring can break down the grains beyond the intended creamy texture. Keep the motion steady rather than forceful, and stop adding liquid once tenderness and a spoonable consistency meet.

Can I make it without red wine?

Yes, white wine or extra stock can replace the red wine in this recipe. White wine changes the color and gives a different wine character, while stock keeps the flavor closer to the tomato base. Let whichever liquid you use bubble until nearly gone before beginning the ladled stock. Use the same reduction cue rather than moving on while the pan still holds a puddle.

Can I make chorizo risotto vegetarian?

Yes, use vegetable stock and vegetarian chorizo, as the article suggests. Parmesan may need to be omitted or replaced with a vegetarian version. The finished risotto will lose the original chorizo and cheese combination, so choose alternatives with flavors you enjoy. Keep the parsley stalks, shallots, garlic, tomatoes, and ladling method unchanged to preserve the dish's structure.

How do I reheat leftover risotto?

Reheat it on the stovetop with a splash of water or stock, stirring over medium heat. The chilled rice will be thicker than when first served, so added liquid helps it loosen. A microwave also works when heated in two-minute bursts with stirring between. Use a loosely covered container there, and stop when the risotto has returned to a spoonable consistency.

Jamie Oliver Chorizo Risotto with Tomato-Red Wine Base and Parmesan

By Isabella QuinnSep 28, 2026

Adding hot tomato stock a ladle at a time lets the rice release starch gradually, while the final covered rest settles the grains into a creamy, spoonable texture. This chorizo risotto combines smoky cured sausage, red wine, plum tomatoes, and sharp Parmesan with rice that stays slightly firm.

Olive oil first carries flavor from finely chopped parsley stalks, shallots, garlic, and chorizo as they soften and begin to crisp. Risotto rice is stirred in until coated, then cooked until the grain tips turn translucent before the red wine goes in. Stock and plum tomatoes are warmed together so each ladle arrives hot, and freshly grated Parmesan finishes the mixture.

The pan should maintain a gentle simmer after the wine has nearly disappeared, and each ladleful should be almost absorbed before another is added. Constant but measured stirring keeps the rice moving while it cooks for about 20 minutes. Adding liquid too quickly leaves a loose, soupy pan; withholding it when the rice looks dry prevents the grains from reaching the intended tender texture.

Serve the risotto with extra grated Parmesan and chopped parsley leaves. For leftovers, the article suggests an airtight container, then loosening the thickened rice with a splash of water or stock while warming and stirring. The added liquid restores its looser consistency without changing the tomato and chorizo character.

Why you'll love this recipe

Heating the stock with plum tomatoes keeps every ladle hot, so the rice continues cooking steadily instead of losing momentum between additions.
Coating the grains in rendered chorizo oil before wine gives the rice a seasoned base and helps it absorb the following liquid evenly.
Waiting until each ladle is almost absorbed builds the creamy body gradually, preventing the tomato stock from pooling around undercooked grains.
Translucent grain tips provide a visible cue before the wine, helping avoid adding liquid before the rice has been properly coated and warmed.
The final ladle and covered five-minute rest leave the rice spoonable, while Parmesan melts through without prolonged heat that can tighten it.
Chopped parsley leaves added at serving keep their fresher character, contrasting with the deeper flavor developed from stalks in the initial base.

0(0)

Prep 10 minCook 30 minTotal 40 minEasy4 servings

Instructions

Gently heat the olive oil in a wide, shallow pan.

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.

In a separate saucepan, heat the stock and tinned tomatoes until gently simmering. Stir to break up the tomatoes.

Stir the risotto rice into the chorizo mixture until the grains are coated with oil.

Cook the rice for a couple of minutes, stirring constantly, until the tips of the grains look translucent.

Pour in the red wine and let it bubble until nearly gone.

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.

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.

Cover the pan and let the risotto sit for 5 minutes.

Uncover, give the risotto a final stir, then taste and adjust the seasoning if needed.

Serve topped with extra grated Parmesan and chopped parsley leaves.

FAQ

It is done when the rice is tender with a slight bite and the risotto is creamy rather than dry. The grains should look plump after repeated additions of liquid. Overcooking makes the rice gluey, while stopping early leaves the center hard. Add the final ladle before Parmesan, then cover the pan for the stated five-minute rest.

Jamie Oliver Chorizo Risotto with Tomato-Red Wine Base and Parmesan

1 / 2

Dinner Pork Italian

Jamie Oliver Chorizo Risotto with Tomato-Red Wine Base and Parmesan

Name: Jamie Oliver Chorizo Risotto with Tomato-Red Wine Base and Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
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)

By Isabella QuinnSep 28, 2026

Why you'll love this recipe

Heating the stock with plum tomatoes keeps every ladle hot, so the rice continues cooking steadily instead of losing momentum between additions.
Coating the grains in rendered chorizo oil before wine gives the rice a seasoned base and helps it absorb the following liquid evenly.
Waiting until each ladle is almost absorbed builds the creamy body gradually, preventing the tomato stock from pooling around undercooked grains.
Translucent grain tips provide a visible cue before the wine, helping avoid adding liquid before the rice has been properly coated and warmed.
The final ladle and covered five-minute rest leave the rice spoonable, while Parmesan melts through without prolonged heat that can tighten it.
Chopped parsley leaves added at serving keep their fresher character, contrasting with the deeper flavor developed from stalks in the initial base.

0(0)

Prep 10 minCook 30 minTotal 40 minEasy4 servings

Ingredients

Servings4

•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.