Baked Chorizo Mushroom Risotto
The fascinating thing about cooking for me is how you turn to different foods in different situations. Maybe this is the case for the few of us who are emotional eaters but I find that after a long exhausting day, the only thing to bring back some semblance of normality is a steaming bowl of comfort.
Thank you for your kind wishes and virtual hugs when I shared my bad news on Twitter earlier this week. Your support means so much to me and you have no idea how much I value each and every one of you. The term “stage 4 cancer” strikes fear into the hearts of everyone, I think, and I was finding it hard to put the 2 pictures together of my youthful, vital Mom who was laughing and playing Scrabble on the bed with us on Sunday to the woman with “stage 4 cancer” on Monday morning. I found this very helpful and it seems to make more sense but my primary focus is to be there for my mom every step of the way.
After chatting to my sister earlier today it seems that the doctor is surprised at how aggressively the cancer has moved to other organs despite the chemo. They expected the chemo to remove the traces of cancer that there were…not make things worse. This is the reason why the doctor has stopped chemo because it’s not helping. My mom isn’t in any pain though (which the doctors also find surprising) and hopefully her positive outlook on life can help her lead a long, happy life still.
I had Nina Timm recipe for Baked Risotto on file and I turned to it but just used the ratios really and tweaked it to make it work for me. I invite you to do the same and use your favourite ingredients or whatever you have in the fridge.
Baked Chorizo Mushroom Risotto
15ml olive oil
1 large onion, finely chopped
3 cloves of garlic, finely chopped
200g chorizo sausage, sliced
250g mushrooms, wiped and sliced
250g Arborio rice
100ml white wine
1 Knorr vegetable stock pot
1l boiling water
Salt and pepper, to taste
50g cold butter
100g feta/parmesan cheese
Preheat oven to 180 degrees celcius and place oven safe casserole or cast iron pot onto the stove. Heat oil on medium heat and gently fry onions until translucent. Add garlic and sausage and fry until crispy taking care to not let the garlic burn. Add mushrooms and stir fry until just browning on the edges then add rice. Stir well to ensure rice is completely coated in the oil and it starts sticking to the bottom of the pot. Deglaze the pot by pouring in the wine and stirring well, scraping the bottom of the pan gently with a wooden spoon.
Once all of the wine has been absorbed dissolve stock in hot water and pour all of it over the rice. Bring to the boil before turning off the stove and placing lid onto pot. Bake for 30-35 minutes until the stock has been absorbed. Taste and adjust seasoning. If it still looks very wet allow to bake for a further 10 minutes. Once the rice is done to your liking, remove lid and place butter and cheese on top of the mixture. Don’t stir but put lid back on for 5 minutes for everything to melt. Beat well with wooden spoon until everything is incorporated and creamy. Serve hot with more cheese grated on top.