Hi friends, Alix here. Back in the beginning of our relationship, Hugo made me chorizo and mushroom risotto. Not just any chorizo and mushroom risotto but chorizo and mushroom risotto that he learned to make from an older man on a ship.
From pretty much the first day we met, we have been inseparable. We have done everything together, moved in together after being together just 5 months, gotten married, started this blog, traveled a lot and so many other beautiful adventures. We believe that every moment in life is an opportunity for something wonderful and magical and we try to live life to the fullest every day. We have shared every day since the day we started dating minus two weeks. Two weeks when Hugo went sailing with his dad and some of his dad’s friends. They had already planned their vacation before Hugo and I met and of course Hugo went. We had been together for 6 months and had only spent our work days apart up until then. It was basically the two longest weeks ever. We missed each other so much. We couldn’t really talk ’cause you know Hugo was at sea. He wrote me a message every chance he got. He sent me a postcard and he wrote “I miss you so much. 14 days without you has been 14 days too many. Let’s never be apart again.” It was very, very sweet. Although we missed each other terribly, Hugo learned to make chorizo and mushroom risotto on that ship, surrounded by his dad’s buddies and that was pretty great! As soon as he came home, he made it for me.
We are sitting here tonight, having a glass of our favorite rosé cider writing to you from our home in Paris, reminiscing about that trip, those early days of our relationship and how this yummy chorizo and mushroom risotto recipe was born.
Now this isn’t any risotto. This is perfectly creamy and a touch al dente, with a hint of crunchy (raw mushrooms) and a pinch of spice, chorizo and mushroom risotto! It is so good you will wish you made enough for 4 for 2! We like to make extra and eat it for lunch the next day. Hot or cold, it is a yummy lunchtime treat!
For those of you have lived on a sailboat, you know that cooking while sailing isn’t always easy. You have to manage the movement of the boat, not getting sick while spending all that time inside the sailboat, chopping and all kinds of preparation with very little prep space, as well as keeping ingredients in a pretty small refridgerator. Hugo, his dad and his dad’s friends somehow manage this with a tremendous amount of grace. We had the pleasure of all sailing together (family and friends) last Summer to the South of France, Corsica and Cinque Terre, Italy and it was an amazing adventure, but that it for another series of posts!
We realize that presenting risotto or any rice dish in a pretty way can be a challenge. Rice often ends up looking a bit blob-ish! So to save you from presenting blob-like risotto to yourselves or your dinner guests, we thought it would be fun to share two ways to plate risotto with you.
Food plating chorizo and mushroom risotto 1 :
Use a shallow bowl. Spoon the risotto into the bowl. Decorate the risotto with the sliced, raw mushrooms. Serve arugula salad on the side.
Food plating chorizo and mushroom risotto 2 :
Spoon the risotto onto the plate. Decorate with sliced raw mushrooms, salad and dots of vinaigrette.
We have been writing about Venice for the past two weeks. In addition to this delicious chorizo and mushroom risotto, we have shared our coriander pesto recipe, A Day in the Life of Peggy Guggenheim : our tips for visiting the Peggy Guggenheim Collection in Venice and our favorite yogurt ice cream recipe.
- 75g of arborio rice
- 80g of hot chorizo sliced and cut in half
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 10cl of white wine
- 75cl of hot vegetable stock
- 50g of grated Parmesan
- 2 mushrooms (finely sliced)
- Salt & black pepper
- Olive oil
- Heat olive oil in a casserole on high heat.
- Add onion and salt and cook for 2 minutes.
- Add the chorizo and cook for another 2 minutes.
- When the onion becomes translucent, add the rice. Turn the heat down to low.
- Add the garlic and cook until the rice starts to change color.
- Turn the heat to high heat, pour in the wine. Leave the rice need to absord all of the wine.
- Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. We prefer our risotto al dente.
- Add the Parmesan and turn the heat off. Stir and cover.
- Serve with arugula salad, vinaigrette and raw mushrooms.
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