A writer who regularly makes vegetarian risotto decided to step outside her comfort zone and try a meat-based version for the first time. The result was a triumph, thanks to one simple ingredient addition that made the dish even more satisfying.
The Risotto Experiment
Chanelle Georgina, a Senior Audience Writer, documented her culinary adventure on January 10, 2026. As an experienced maker of vegetarian risottos, she was intrigued by a chorizo risotto recipe from Olive magazine. She was drawn to the vibrant, spicy pork sausage and decided to give it a try, despite it being a departure from her usual cooking.
The original recipe listed 225g of spicy chorizo rings, but Chanelle only had a 130g pack of diced chorizo in her kitchen. Rather than seeing this as a setback, she viewed it as an opportunity to bulk out the dish with another component. Without changing any other quantities, she introduced 285g of mushrooms to the mix.
The Recipe and Method
The final recipe, which serves four people and takes around 40 minutes to cook, is straightforward. The ingredients list includes the 130g spicy chorizo, 285g mushrooms, one finely chopped onion, two garlic cloves, 300g arborio rice, two tablespoons of tomato purée, 150ml dry white wine, 1.2 litres of chicken stock, 200g frozen peas, two tablespoons of finely grated parmesan, and two tablespoons of chopped flat-leaf parsley.
Step-by-Step Cooking Guide
The method begins by dry-frying the mushrooms in a pan over a medium-high heat until they brown and reduce in size. These are then set aside. Next, the chorizo is fried in the same pan, again without extra oil, on a medium-low heat for about five minutes until its oils are released. The chorizo is removed with a slotted spoon and joined with the mushrooms.
The magic starts with cooking the chopped onion in the flavorful chorizo oils left in the pan, seasoned with salt and pepper, for 8-10 minutes until soft. Garlic is added for a minute, followed by the rice and tomato purée, which are cooked for a further two minutes.
After turning up the heat, the white wine is poured in and allowed to cook off for a minute or two. Then, the process of adding hot chicken stock one ladle at a time begins, with constant stirring, for 25 to 30 minutes until the rice is cooked.
The final step is to stir in the reserved chorizo, mushrooms, and frozen peas, along with the parmesan and fresh parsley. The heat is turned off, the pan is covered, and the risotto is left to rest for five minutes before serving, garnished with extra cheese and herbs.
The Verdict on a Hearty Dinner
The addition of mushrooms proved to be a masterstroke. Not only did they compensate for the slightly smaller amount of chorizo, but they also added a wonderful meaty texture and umami depth that made the risotto more substantial. Chanelle reported that the final dish was a complete success and a hit with everyone at the dinner table.
This experience underscores a valuable lesson for home cooks: recipes are excellent guides, but confident improvisation with ingredients you have to hand can lead to delicious and filling results. The chorizo and mushroom combination worked particularly well, creating a rich, flavourful risotto perfect for a comforting weeknight meal.
