Chorizo & Basil Risotto

This is one of my absolute favourite comfort foods. Everything about this dish is comforting from stiring the starchy, creamy rice to dolloping it into a dish and showering with grated Parmesan – it’s the perfect dinner for a mid week treat but also would make a fabulous main for a dinner party (or a smaller portion as a starter). The below makes one serving. You may not need all of the stock.



  • 75g Arborio Rice (risotto rice)
  • 1-2 shallots, minced
  • 1-2 cloves of garlic, minced
  • 500ml Chicken Stock (vegetable stock if you prefer)
  • Large handful of fresh basil leaves, sliced
  • A large handful of grated parmesan – it’s definitely ore indulgent to measure your food in handfuls
  • 100ml white wine
  • 1/4 cup chorizo, diced. You can use as much or as little as you desire – and you can also leave it out if you prefer a risotto bianco.


  1. Melt a small knob of butter and a tablespoon of olive oil over a low heat.
  2. Add the shallot and a pinch of salt. Allow to cook over low heat until the shallot is softened but not browned.
  3. When the shallot has softened, add the minced garlic and stir constantly for no more than a minute as garlic burns very quickly.
  4. Add the rice and stir for a few minutes.
  5. Pour in the wine and turn up the heat to high stirring constantly until the wine has mostly been absorbed.
  6. Turn down the heat to medium start adding the stock. Add a ladel full of stock and stir constantly until this has been absorbed by the rice. Then add more stock and repeat the process until the rice is cooked through.
  7. When the risotto is nearly cooked, put the diced chorizo in a separate pan and cook over a low-medium heat for a few minutes. There is no need to add any oil.
  8. When the rice is cooked, add the chorizo, basil and parmesan and give a good stir. Taste and season with salt and pepper.
  9. Tip: have the stock on very low heat in a separate pot while cookin the risotto so that it is warm when being added to the rice.


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