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Le Chaudron recipe
Risotto tomate-chorizo (Cookéo)
Tomato-chorizo risotto (Cookeo)
⏱ 30 minServes 4Medium500 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
350 g (12 oz)arborio rice
150 g (5 oz)chorizo
400 g (14 oz)tomato sauce
2onions
700 ml (3 cups)chicken stock
100 ml (½ cup)white wine
50 g (2 oz)grated Parmesan
- 350 g (12 oz) arborio rice
- 150 g (5 oz) chorizo
- 400 g (14 oz) tomato sauce
- 2 onions
- 700 ml (3 cups) chicken stock
- 100 ml (½ cup) white wine
- 50 g (2 oz) grated Parmesan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 5 minutes and cook the sliced chorizo with the onions until browned.
- Add the arborio rice and stir for 1 to 2 minutes on BROWN mode until translucent.
- Deglaze with the white wine, let it evaporate, then add the tomato purée and chicken stock.
- Close the lid and run PRESSURE COOK mode for 8 minutes.
- Carefully release the pressure, open the lid and check the rice is creamy.
- Switch to SIMMER mode for 3 minutes, stir in the Parmesan and serve right away.
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