Indulgent Red Wine Risotto with Smoky Chorizo, Roasted Cherry Tomatoes, and Sweet Green Peas

This easy chorizo risotto recipe is a symphony of delightful textures and deeply comforting flavors, perfect for a cozy evening or a special romantic dinner. It’s a dish that truly shines when the weather turns cooler, offering warmth and satisfaction in every creamy, al dente bite.

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As autumn leaves begin to fall and the air turns crisp, my culinary cravings invariably turn to the rich, warming embrace of a perfectly executed risotto. While some might reserve risotto for special occasions, for us, it’s a year-round staple—a go-to comfort dish that effortlessly blends rustic satisfaction with an undeniable touch of elegance. Whether it’s a quiet Friday night in or a celebratory Saturday dinner en tête-à-tête, risotto is always at the forefront of our minds when we seek something truly satisfying yet refined. Its versatility is part of its charm; we love experimenting with seasonal ingredients or whatever culinary treasures we find in the fridge, making each risotto creation a unique experience.

Recently, I embarked on a delightful experiment: substituting the traditional white wine with a robust red wine in my risotto base. The results were nothing short of spectacular. This simple change introduces an extraordinary depth of flavor, a rich complexity that elevates the dish beyond expectation. The fruity, tannic notes of the red wine provide a perfect counterpoint to the smoky, piquant chorizo, and they beautifully complement the sweet, slightly acidic burst of roasted cherry tomatoes. This particular combination of flavors makes for an exceptional early fall dish. You can still take advantage of the last bountiful harvests of fresh, locally grown cherry tomatoes, while the season’s first cooler nights make such a warm, hearty meal incredibly inviting and comforting. It’s a truly harmonious blend of fresh ingredients and autumnal comfort, designed to warm you from the inside out.

Mastering the Art of Risotto: Tips for Perfection

Achieving the perfect risotto involves a few key techniques, but it’s far from intimidating. The goal is a delicate balance: the rice should be tender, yet retain a slight bite—what Italians call “al dente,” much like perfectly cooked pasta. It should never be mushy or overcooked. Equally important is the consistency of the risotto itself. It should be loose and flowing, creating a beautiful creamy “wave” (known as all’onda) when you tilt the pan, rather than being stiff or soupy. If you find your risotto appears too stiff after you’ve stirred in the cheese and butter, don’t hesitate to add a splash more warm broth just before serving. This will help achieve that coveted smooth, velvety texture.

The secret to this creamy texture lies in the careful preparation of the risotto rice itself. Specific short-grain Italian varieties like Arborio, Carnaroli, or Vialone Nano are ideal because of their high starch content. As you stir the rice and gradually add warm liquid, these starches release, creating that signature creamy consistency. Constant, gentle stirring is crucial, as it helps to encourage this starch release and prevents the rice from sticking to the bottom of the pan. The gradual addition of broth ensures that the rice absorbs the liquid slowly and evenly, allowing it to cook perfectly al dente while developing its characteristic creaminess. Patience and attention to detail are your best friends when making risotto, promising a truly rewarding culinary experience.

The Star Ingredients of Our Red Wine Risotto

This Chorizo Risotto is built upon a foundation of thoughtfully selected ingredients, each playing a vital role in its exquisite flavor profile:

Chorizo: The backbone of this dish, dry Spanish chorizo brings a wonderful smoky, spicy, and savory punch. When diced and sautéed, it renders its flavorful fat into the pan, which then becomes the aromatic base for the onions and rice, infusing the entire dish with its distinctive character.
Roasted Cherry Tomatoes: Roasting cherry tomatoes transforms them, concentrating their natural sweetness and creating a delightful burst of slightly acidic, caramelized flavor. Drizzled with olive oil and balsamic vinegar, and seasoned with thyme, they add a fresh, vibrant contrast to the rich chorizo and creamy rice.
Red Wine: Moving beyond the traditional white, a good quality red wine (such as a light-to-medium-bodied Merlot or Pinot Noir) adds an unexpected depth and complexity. It deglazes the pan, introducing fruity, earthy notes that beautifully meld with the other ingredients.
Risotto Rice: As mentioned, Arborio, Carnaroli, or Vialone Nano rice varieties are essential. Their high starch content is key to achieving that desirable creamy texture while maintaining a firm, al dente bite.
Green Peas: Frozen green peas are a vibrant addition, contributing a subtle sweetness, a pop of color, and a tender texture that contrasts beautifully with the rice and chorizo.
Parmesan Cheese: Freshly grated Parmesan adds a salty, nutty, umami-rich finish, enhancing the creaminess and providing a final layer of robust flavor to the risotto.
Thyme: Both fresh and dried thyme are used, contributing an earthy, slightly floral aromatic note that complements the richness of the chorizo and the sweetness of the tomatoes.
Chicken Broth: Warm chicken broth is gradually added to the risotto, slowly building flavor and contributing to the creamy consistency. Using a good quality broth is paramount, as it forms a significant part of the dish’s flavor.

Green Pea, Roasted Cherry Tomato, and Chorizo Risotto Recipe

This recipe serves 2, making it perfect for an intimate dinner. You can easily double or triple the ingredients to serve more guests.

Ingredients:

For the Roasted Tomatoes:

10 cherry tomatoes
2 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
1 sprig of fresh thyme
Flaky sea salt and freshly ground black pepper, to taste

For the Risotto:

1 tbsp olive oil
½ cup [100 g] dry chorizo, diced (ensure it’s suitable for cooking, not just snacking)
4 oz [115 g] frozen green peas
1 small red onion, finely diced (approximately ½ cup [125 ml])
¼ tsp [1.25 ml] dried thyme
5 oz [140 g] Arborio or Carnaroli risotto rice
2 cups [500 ml] good quality chicken broth
½ cup [125 ml] red wine (a dry red like Pinot Noir or Merlot works wonderfully)
½ cup [125 ml] freshly grated Parmesan cheese, plus extra for serving

To Serve:

A handful of fresh baby rocket (arugula) leaves
Extra-virgin olive oil, for drizzling
Flaky sea salt and freshly ground black pepper, to taste
(Optional) Some of the tomato roasting juices for extra flavor

Instructions:

1. Prepare the Roasted Cherry Tomatoes:

Preheat your oven to 375°F [190°C]. This ensures the tomatoes roast evenly and develop their full sweetness.
Wash the cherry tomatoes thoroughly and arrange them in a single layer on a baking sheet lined with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze.
Drizzle the tomatoes generously with 2 tablespoons of extra-virgin olive oil and 1 tablespoon of balsamic vinegar. Toss them gently to ensure each tomato is thoroughly coated, enhancing their flavor and promoting caramelization.
Sprinkle with a generous pinch of flaky sea salt and freshly ground black pepper. These seasonings will bring out the natural sweetness of the tomatoes.
Tuck the fresh thyme sprig in between the tomatoes; as it roasts, it will infuse a delicate, earthy aroma.
Bake for 20 minutes. The tomatoes should soften and just begin to burst, with their flavors concentrated and slightly caramelized.
After 20 minutes, turn off the oven but leave the tomatoes inside. This will keep them warm until the risotto is ready, and allows them to continue absorbing the lovely infused flavors without overcooking.

2. Prepare the Chicken Broth:

While the tomatoes are roasting, warm the chicken broth in a small saucepan over medium heat until it just begins to simmer. Reduce the heat to low and keep the broth warm throughout the risotto cooking process. Adding warm broth is crucial for maintaining the rice’s cooking temperature and ensuring a creamy texture; cold broth would shock the rice and halt the cooking.

3. Cook the Chorizo and Aromatics:

In a large, heavy-bottomed pan or Dutch oven, warm 1 tablespoon of olive oil over medium heat. This is where the magic begins.
Add the diced chorizo and sauté until it becomes golden brown and wonderfully crisp. As it cooks, the chorizo will render its flavorful fat, which is essential for building the base of the risotto.
Using a slotted spoon, carefully remove the crispy chorizo from the pan and set it aside in a small bowl. Leave the rendered chorizo fat in the pan; this flavorful oil will infuse the entire dish.
Lower the heat to low. Add the finely diced red onion and dried thyme to the pan. Sauté gently, stirring occasionally, until the onion becomes translucent and tender, about 5 minutes. This step is vital for developing the foundational aromatic flavors of the risotto.

4. Toast the Rice and Deglaze with Wine:

Add the risotto rice to the pan with the translucent onions. Stir constantly for about 2 minutes. This “toasting” (known as tostatura) lightly fries the rice grains, sealing their outer layer and helping them absorb liquid evenly while retaining their al dente bite.
Pour in the red wine. Increase the heat slightly and simmer, stirring continuously, until the wine is almost completely absorbed by the rice. This step deglazes the pan, picking up all the delicious browned bits, and the alcohol cooks off, leaving behind a deep, complex flavor.

5. Gradually Add Broth and Finish the Risotto:

Begin adding the warm chicken broth, one ladleful at a time (about ½ cup). Stir constantly until the broth is almost completely absorbed before adding the next ladleful. This gradual addition and constant stirring are the keys to a creamy risotto, as they encourage the rice to release its starches slowly.
Continue this process. Approximately halfway through adding the broth (when about 1 cup has been absorbed), add the frozen green peas and the reserved sautéed chorizo back into the pan. This ensures the peas cook through but remain vibrant, and the chorizo warms up without becoming overcooked.
Keep stirring and adding broth, one ladle at a time, until all the broth has been used. The rice should be tender with a slight al dente bite, and the mixture should be creamy and flowing, not stiff. This entire process typically takes 18-25 minutes, depending on the rice type and heat level.

6. Finish and Serve:

Remove the pan from the heat. Add ¾ of the freshly grated Parmesan cheese to the risotto. Stir vigorously until the cheese is completely melted and incorporated, creating a luxurious, velvety texture (this step is called mantecatura).
Taste and adjust seasoning if necessary. If, at this point, the risotto seems too stiff, you can stir in a little more warm broth to loosen it up to your desired creamy consistency just before serving.
Divide the hot risotto immediately between warm, shallow bowls.
Sprinkle with some of the remaining Parmesan cheese.
Top each serving with a small handful of fresh baby rocket (arugula) leaves and half of the warm roasted cherry tomatoes. The peppery rocket and sweet tomatoes add a wonderful freshness and contrast.
Drizzle lightly with extra-virgin olive oil. For an extra layer of flavor, you can also drizzle some of the delicious tomato roasting juices over the top.
Finish with a sprinkle of flaky sea salt and a grind of fresh black pepper.
Serve this exquisite Red Wine Risotto with Chorizo, Roasted Cherry Tomatoes, and Green Peas immediately, savoring every comforting bite.

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