Comfort Food – A Recipe for Risotto

Rosie (Robotina) One of my favorite cartoons when I was a kid was the Jetsons (Los Supersonicos) and I always thought about how the future will look like and how amazing will be to have a robot like Rosie (Robotina for the version in Spanish) to help in the house. I have to say that several days ago, I turned into a robot like Rosie.

I finished my second cycle of intense chemo two weeks ago. And yes, I am officially done with chemo!!!!!. I will start radiation on Feb 1st.  I am so grateful because my mother in-law stay with us and went with me to the hospital each day. Dave and Kathy were very patient since my mood was horrible, I didn’t want to talk, I couldn’t sleep, I was nauseous and the prednisone (steroids) made me hyperactive.  I had what I will call the “Rosie Syndrome”, I wanted to clean the apartment and organize things 24/7 non-stop, exactly like Rosie/ Robotina.

Although the chemo was super strong and sometimes I was not hungry at all, there were times I will crave for comfort food particularly pasta and rice.  I love risotto and I found an easy-to-make recipe from Cooking Light Magazine . I made it for one night and It turned out very well. Here is the recipe:

Risotto with Porcini Mushrooms and Mascarpone
Cooking Light
Level: Easy  | 4 servings
Time of preparation: 50 min
2 cups of boiling water
1 cup dried Porcini mushrooms (1 oz = 28 g)
1 can of less-sodium beef broth
cooking spray
1 cup uncooked arborio rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup  grated Parmigiano-Reggiano cheese
1 Tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 cup mascarpone cheese (Italian cream cheese)

Fresh thyme leaves (optional)

1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. Bring soaking liquid and beef broth to a simmer in a small saucepan (do not boil) Keep broth mixture warm.

3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes)

4. Add 1 cup broth mixture to rice mixture, cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 minutes).

5. Add mushrooms, grated cheese, chopped thyme, salt and pepper; stir gently until cheese melts. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 Tblsp mascarpone and thyme leaves, if desired.

Cooking tip: I couldn’t find Porcini mushrooms and I used regular mushrooms instead. Also, if you cannot find the mascarpone cheese try 1Tblsp of sour cream or regular cream cheese on each serving to add more flavor.

Thank you to my friends Anna, Michelle and Maria for the beautiful flowers that make me smile.

Thank you for keeping me in your prayers and positive thoughts!!!!

Have a great weekend!.