Chorizo Tomato Risotto

Risotto, a classic Italian rice dish consisting of rice, cooked in broth until it reaches a creamy consistency. Risotto can often be bland or the consistency can be “wrong” as the rice can be over or under done. From previous experience, DO NOT follow the package directions on the back of the rice packet, unless they provide you with a method of absorption where stirring is frequent and uses a broth rather than water or unless you want a gluggy, bland mess. However, with the hit of spice from Chorizo, this recipe is guaranteed to be jammed packed with flavour! Tomato Chorizo Risotto


  • 1 Cup  Arborio Rice*
  • 1 Can  Tomato (Diced or whole)
  • 4 Cups Chicken Stock
  • 1  Large Onion (Finely diced)
  • 3  Cloves Garlic (Finely diced)
  • 1/2 tsp Salt
  • 1 tsp  Sugar
  • 1 Tbs  Butter
  • 3     Chorizo (Diced)


  1. Boil chicken stock and set aside with lid on to keep warm.
  2. Place diced Chorizo in a large saucepan and cook on medium- low heat, stirring occasionally to prevent burning until the Chorizo is golden brown.
  3. Reserving some Chorizo oil, scoop out the cooked Chorizo using a slotted spoon or tongs into a strainer and then onto paper towel. 
  4. Heat the reserved oil on medium heat and add diced onion and garlic. Cook until onions are translucent.
  5. Add butter into the pan, followed by Arborio rice. Fry the rice in the oil with the onions until the grains are covered in the fat and the rice starts to emit a popping sound.
  6. Add canned tomato into the pan, stir frequently until the rice has absorbed the liquid.
  7. Add sugar and salt, stir thoroughly.
  8. Add 2 ladles of chicken stock into the pan (around 1/2 c) stir until the rice has absorbed  the chicken broth.
  9. Repeat with the rest of the chicken stock or until the desired texture is achieved.

To serve:

Dollop a generous serving of risotto onto a plate.

Top with cooked, diced Chorizo and fresh chives.


  • To achieve the “right texture”, taste the risotto frequently until you reach your desired texture. Usually risotto is cooked until it is “Al dente“, in other words, until it is cooked but still firm and has a “bite” to it.
  • There is no need to wash your rice as the starch on the rice promotes the thickening of the risotto. If the starch is washed off, the right texture cannot be achieved.
  • Arborio rice is now commonly found in supermarkets in Australia (eg. Coles and Woolworths) but if you can’t find it in your supermarket, try specialty stores or substitute with Carnaroli or Vialone Nano or if you really want to make risotto but absolutely cannot find the rice any where.. There’s always online stores 🙂
  • *DO NOT ever use “normal rice” (eg. Long grain jasmine, Basmati ) or you’ll most likely end up with a mushed up congee.
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