Peel and very finely chop shallots and garlic, then chop the chorizo into 5mm thick rounds then halve. Pick and finely chop the parsley leave then finely chop the stalks.
Add olive oil to a fairy wide frying pan and place over a medium to high heat. Add the chopped shallots, garlic, chorizo and parsley to the pan. Stir for around 5 minutes or until the chorizo begins to crisp and the shallots have softened.
In a sauce pan add stock and plum tomatoes over a high heat. Add the Risotto rice to the shallot mixture and stir to coat. Cook over a high heat for 1 to 2 minutes, then pour in the red wine.
Stir constantly and when the wine has almost evaporated add a ladle of the tomato and stock mixture to the rice. Constantly stirring well until the stock and tomato has evaporated. Repeat ladle by ladle until all of the stock and tomato mixture has been used.
Add the grated parmesan to the risotto and stir well. Remove from the heat, cover and let rest for 5 minutes.
Divide between four bowls and garnish with parmesan and parsley.