Creamy chorizo and sun-dried tomato risotto

A hearty and comforting dish to prepare in a pan — no pot needed!

Prep time: 10 min
Cook time: 25 min
Difficulty: accessible, even for beginners
Equipment: a stainless steel pan with a thick bottom

Ingredients (for 2 people)

• 150 g Arborio rice (risotto rice)

• 60 g chorizo (mild or spicy, depending on your taste)

• 6 to 8 sun-dried tomatoes

• 1 small onion

• 1 clove of garlic

• 500 ml hot vegetable broth

• 1 tbsp olive oil

• 30 g grated Parmesan

• 1 knob of butter (optional)

• Salt, pepper

• (optional) A few fresh basil leaves

🔥 Before you begin: the ideal heating of your pan

Before adding any ingredients, heat your pan over medium heat until a drop of water placed in the center "bounces" and slides like a marble. This test ensures that the stainless steel is at the optimal temperature, so nothing sticks.

Preparation

1. Prepare your ingredients: finely chop the onion, mince the garlic, dice the chorizo, and chop the sun-dried tomatoes.

2. Pour the olive oil into the hot pan. Add the onion and garlic, and sauté for 2-3 minutes until translucent.

3. Add the rice, mix well to coat it. Cook for 1 to 2 minutes until it becomes translucent at the edges.

4. Deglaze with a small ladle of hot broth. Stir regularly, and add the rest of the broth little by little, waiting for the liquid to be absorbed each time.

5. Add the chorizo and sun-dried tomatoes halfway through cooking (after 10-12 min). Continue adding broth until the rice is cooked (about 18 to 20 min).

6. When the risotto is ready, remove from heat. Add Parmesan, a knob of butter if you like it extra creamy, then adjust seasoning.

🍴 Plating & tips

Serve hot, in deep plates. Garnish with fresh basil and a little grilled chorizo if you want to go for a "homemade bistro" look.

💡 Tip: thanks to the good initial heating of your stainless steel pan, nothing sticks, and the chorizo juices enrich the risotto. That's where stainless steel reveals all its magic!

Veggie option?

Replace the chorizo with sautéed mushrooms and add a touch of smoked paprika to get a "smoky" flavor similar to chorizo.