I've been in the veg garden all day and came in absolutely shattered and desperate for a bath so I literally chopped a few things up and chucked it all in an oven dish and stuck it in the oven while I had my bath. It was ready when I got out and was the perfect comfort food, which I troughed while I caught up on Call The Midwife!
Ingredients
1 mug of risotto rice. I used arborio.
1 pack of dried porcini mushrooms
A couple of inches of chorizo, sliced
1 leek, sliced ( I just had small leeks, from the garden, so used 3)
A handful of cherry tomatoes, halved
A couple of knobs of butter
A good grating of hard cheese. I used grana padano. Any cheese, even cheddar, would be nice.
Method
Cover the mushrooms in boiling water and let them hydrate.
Put the leek, rice, tomatoes and chorizo in an oven dish.
When the mushrooms are ready, add them to the dish.
Put the mushroom liquor into the mug that you measured the rice in. You'll need 2.5 mugs full so if you haven't got enough, top up with hot water.
Give it a stir and put the butter on the top. I used some of the wild garlic butter that i made last week.
Put it in the oven at gas mark 5 for about 45 minutes. Do check it after 30 mins though. If it needs more water, feel free to add.
Grate cheese over and stir it in. Grate some more over the top. Pop it back in the oven for a couple of mins.
Serve with a drizzle of balsamic vinegar over it.
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