How to make a delicious chorizo risotto with the Thermomix?

Looking for a tasty recipe that’s easy to make with your Thermomix? Find out how to prepare a delicious chorizo risotto with our simple steps and practical tips. Treat yourself to this delicious, flavorful dish by following our advice!

To make a delicious chorizo risotto with the Thermomix, you’ll need arborio rice, onion, chorizo, grated Parmesan, stock cube, water, olive oil, white wine, salt and pepper. Chop the chorizo, mince the onion and sauté in the Thermomix. Add the rice and brown, then pour in the white wine and stock. Leave to cook, add the Parmesan, season and mix. Serve hot, garnished with Parmesan shavings. A tasty dish ready to enjoy in no time.

How to make a delicious chorizo risotto with the Thermomix? 🍲🌶️

Ingredients for the chorizo risotto

To make this tasty chorizo risotto with your Thermomix, you’ll need the following ingredients:

• 300 g arborio rice
• 1 onion
• 150 g chorizo
• 50 g grated Parmesan cheese
• 1 chicken stock cube
• 800 g water
• 30 g olive oil
• 100 g white wine
• Salt and pepper

Start by slicing the chorizo and finely chopping the onion. Place the onion in the Thermomix bowl and blend for 5 seconds at speed 5. Scrape down the sides of the bowl with the spatula.

Add the olive oil and sauté the onion for 3 minutes, 120°C, speed 1. Add the chorizo slices and sauté for a further 3 minutes at 120°C, speed 1.

Add the arborio rice to the bowl and sauté with the onion and chorizo mixture for 3 minutes at 100°C, speed 1 in reverse. Pour in the white wine and cook without the measuring cup for 1 minute at 100°C, speed 1 in reverse, to allow the alcohol to evaporate.

Add the water and chicken stock cube. Program the Thermomix for 16 minutes at 100°C, speed 1 in reverse. Don’t forget to scrape the sides of the bowl from time to time to prevent the rice from sticking.

At the end of the cooking time, add the grated Parmesan and salt and pepper to taste. Blend for 1 minute on speed 1 in reverse to obtain a creamy consistency.

Serve your hot chorizo risotto immediately, sprinkled with a few Parmesan shavings for a gourmet finish.

List of ingredients

Here are the ingredients you need to prepare a tasty chorizo risotto with your Thermomix :

• 300 g arborio rice
• 1 medium onion
• 2garlic cloves
• 150 g mild or strong chorizo, according to your preference
• 50 mlolive oil
• 100 ml white wine
• 750 ml vegetable stock
• 50 g Parmesan cheese, grated
• 30 g butter
• A little parsley, chopped
• Salt and pepper

For best results, use fresh, seasonal produce. If possible, use homemade stock, which will add extra flavor to your chorizo risotto.

Preparing the ingredients

To make a delicious chorizo risotto with your Thermomix, start by gathering all the necessary ingredients.

• 200 g arborio rice
• 1 onion
• 100 g mild or strong chorizo, according to your preference
• 50 g dry white wine
• 750 g chicken stock
• 50 g grated Parmesan cheese
• 30 g butter
• 1 tablespoon olive oil
• Salt and pepper

Start by peeling and quartering the onion. Place it in the Thermomix bowl and blend for 5 seconds at speed 5 to obtain finely chopped pieces.

Slice the chorizo into thin rounds, then into quarters to obtain smaller pieces. Set aside.

In the Thermomix bowl containing the chopped onion, add the olive oil and sauté for 3 minutes at 100°C on speed 1.

Pour in the arborio rice and brown for 2 minutes at 100°C, reverse, speed 1.

Add the dry white wine and cook for 1 minute at 100°C, in the opposite direction, on speed 1 to allow the alcohol to evaporate.

Add the chorizo pieces, then pour in the hot chicken stock. Season with a pinch of salt and a dash of pepper. Program the Thermomix to cook for 15 minutes at 100°C, in reverse, on simmering speed.

At the end of the cooking time, add the butter and grated Parmesan. Blend for 1 minute at simmering speed, in reverse, to obtain a creamy, smooth risotto.

Serve the chorizo risotto immediately, and enjoy this tasty dish prepared simply with your Thermomix.

Preparation tips

To make a delicious chorizo risotto with the Thermomix, you will need the following ingredients:

• 320g arborio rice
• 1 mild or strong chorizo according to taste (approx. 150g)
• 1 onion
• 2 garlic cloves
• 50g grated Parmesan cheese
• 70g butter
• 1L chicken stock
• 150 ml dry white wine
• Salt and pepper
• Fresh parsley for decoration (optional)

When preparing the risotto, it’s essential to follow a few tips to achieve a creamy, flavorful risotto. Start by peeling and finely chopping the onion and garlic cloves.

Then dice the chorizo. These steps ensure that the flavours are evenly distributed.

In the Thermomix, add the chopped onion and garlic, then blend on speed 5 for 5 seconds. Scrape down the sides with a spatula and add 30g butter. Fry at 100°C for 3 minutes on speed 1.

Add the chorizo cubes and cook for a further 3 minutes at 100°C speed 1, without the measuring cup to allow the moisture to evaporate.

Add the rice to the bowl and cook at 100°C speed 1 for 2 minutes, until translucent.

Pour in the dry white wine and program for 2 minutes at 100°C speed 1, without the measuring cup, to allow the alcohol to evaporate.

Add 800 ml chicken stock and cook for 18 minutes at 100°C on reverse simmer (spoon speed) using the measuring cup.

At the end of the cooking time, add the remaining butter (40g), the grated Parmesan and adjust the seasoning with salt and pepper. Mix at speed 1 for 1 minute to combine.

Serve immediately, garnished with fresh parsley if desired. Your chorizo risotto is now ready to enjoy, a perfect combination of creaminess and spiciness to delight the taste buds of your family and friends.

Preparing the chorizo risotto

To make a chorizo risotto with the Thermomix, you will need the following ingredients:

• 200 g chorizo, sliced into rounds
• 1 onion
• 2 garlic cloves
• 320 g Arborio rice
• 700 ml chicken stock
• 50 ml white wine
• 30 g butter
• 50 g grated Parmesan cheese
• Salt and pepper

First, place the halved onion and garlic cloves in the Thermomix bowl. Blend for 5 seconds at speed 5, then scrape down the sides of the bowl with the spatula.

Add the chorizo slices and sauté for 10 minutes at 100°C on speed 1, without the measuring cup. This will release all the chorizo’s flavors.

Add the Arborio rice and cook for 3 minutes at 100°C on speed 1. Then pour in the white wine and cook for 1 minute at 100°C on speed 1 to evaporate.

Add the chicken stock, a pinch of salt and pepper. Program the risotto to cook for 18 minutes at 100°C on speed 1, inserting the cooking basket over the lid to prevent splattering.

At the end of the cooking time, add the butter and grated Parmesan cheese. Mix for 1 minute on speed 1, so that the cheese and butter blend well with the risotto.

Cooking steps

Ingredients: 300g Arborio rice, 1 onion, 2 garlic cloves, 100g diced chorizo, 50g olive oil, 800ml hot chicken stock, 100ml dry white wine, 50g grated Parmesan, salt and pepper.

Equipment: Thermomix, kitchen spatula, knife, cutting board, measuring bowl.

Start by peeling theonion andgarlic, then finely chop them. Place them in the Thermomix bowl and blend for 5 seconds on speed 5.

Add the chorizo cubes and olive oil to the bowl. Program the Thermomix at 100°C, speed 1, reverse for 5 minutes.

Pour the Arborio rice into the bowl and sauté with the mixture for 3 minutes at 100°C, speed 1, reverse.

Add the dry white wine and simmer for 1 minute at 100°C, still on speed 1, in reverse.

Gradually add the hot chicken stock. Program the Thermomix at 100°C, speed 1, reverse, for 18 minutes.

At the very end of cooking, add the grated Parmesan and season to taste with salt and pepper. Mix with a spatula to obtain a creamy texture.

Serve the hot chorizo risotto immediately. Enjoy your meal!

Presentation tip

Start by preparing all the ingredients: 200 g chorizo, 300 g Arborio rice, 1 onion, 2 garlic cloves, 70 g grated Parmesan, 100 ml white wine, 800 ml chicken stock, 2 tablespoons olive oil, pepper. Remove the skin from the chorizo and cut into small pieces. Peel the onion and garlic, then chop coarsely.

In the Thermomix bowl, add the onion and garlic, then blend for 5 seconds at speed 5. Scrape down the sides of the bowl with a spatula to bring the mixture to the bottom. Add the chorizo pieces and olive oil, then sauté for 5 minutes at 100°C, in reverse mode, speed 1.

Add the Arborio rice and blend for 3 minutes at 100°C, speed 1, until the rice grains become translucent. Pour in the white wine and continue cooking for 1 minute at 100°C, speed 1, without the measuring cup, to allow the alcohol to evaporate.

Add 800 ml chicken stock and cook for 18 minutes at 100°C, on reverse, speed 1. Check that the rice is cooked through. If necessary, cook for a few minutes longer. Finally, add the grated Parmesan and pepper to taste.

To give your risotto an original touch, serve it in soup plates. Sprinkle with fresh basil leaves and Parmesan shavings. Accompany this dish with a light green salad for a touch of freshness. This richly flavored risotto is sure to delight your guests.

Don’t hesitate to scatter a few reserved pieces of chorizo as a topping for a more appetizing presentation. A drizzle of olive oil on top will add the finishing touch to your dish.

Recommended support

To make a delicious chorizo risotto with the Thermomix, start by gathering all the necessary ingredients. You’ll need :

• 200g Arborio rice
• 100g chorizo
• 1 onion
• 2 garlic cloves
• 50g grated Parmesan cheese
• 20g butter
• 50ml white wine
• 800ml hot chicken stock
• Salt and pepper
• 2 tablespoons olive oil

Start by chopping the onion and garlic in the Thermomix bowl. Place the onion and garlic in the bowl and blend for 5 seconds on speed 5. Then add the olive oil and program for 3 minutes at 100°C, speed 1. This will allow the onion and garlic to brown and release their aromas.

Cut the chorizo into small pieces and add to the bowl. Fry the chorizo for 3 minutes, at 100°C, speed 1, without the measuring cup, to allow the flavors to blend well.

Add the Arborio rice and sauté for 3 minutes, at 100°C, function reverse, spoon speed. This step is crucial for coating each grain of rice with oil and flavor.

Pour in the white wine and reduce for 1 minute, still at 100°C and spoon speed, reverse function. This evaporates the alcohol while preserving the aromas.

Then stir in the hot chicken stock, one ladle at a time, without stopping the Thermomix, until all the stock has been absorbed by the rice. Program for 17 minutes at 100°C, reverse function, spoon speed. Do not use the measuring cup to ensure correct evaporation.

At the end of cooking, add the grated Parmesan and butter. Add salt and pepper to taste, then mix for 1 minute at spoon speed, still in reverse, to obtain a creamy, smooth texture.

A crisp green salad is the perfect accompaniment to this chorizo risotto. You can also serve garlic bread or grilled vegetables to complete the dish. A dry white wine would also be an excellent choice to sublimate the spicy flavors of the chorizo and the creaminess of the risotto.

A: To make chorizo risotto with the Thermomix, you’ll need arborio rice, chorizo, onion, vegetable stock, white wine, grated Parmesan, and a few spices to taste.

A: The first step is to brown the onion and chorizo in the Thermomix. Then add the rice and sauté before pouring in the stock and white wine. Leave to cook until the liquid is absorbed, then add the Parmesan and spices before serving hot.

A: By following the instructions and using the Thermomix, you can prepare a delicious chorizo risotto in about 30 minutes.