The last time I wrote about risotto on this blog, I wrote about self-care. In retrospect, I think it might’ve been bollocks.
Recently, I got a copy of Self-Care Bear by Lottie Pencheon. It’s this really great comic about a woman who has had a rough day at work, and self-care bear pops round and joins her in a series of lovely activities – lighting scented candles, having a nice bath, drinking hot chocolate – but caught up in the loveliness she doesn’t do the work she’s supposed to because it’s tough and so not self-care – there are consequences, but the bear still has tricks up his sleeve to delay reality a little more. I’ve maybe not described it well, but it’s this really sweet, sharp critique of the way we’ve started to talk about self-care and how it might impact us – and I was being a bit of a self-care bear when I was talking about how risotto is all lovely and calming and blah.
Self-care is supposed to be about using certain techniques to manage, maintain or improve your mental health*. There are things I do in life which I think do fall into this: showering regularly, getting enough sleep, occasionally going outdoors and always making a shopping list before I go to Sainsburys so I don’t get overwhelmed, have a panic attack and then only buy smoothies.
But risotto isn’t one of these tactics and I think in calling it so I was contributing to a wider sense that self-care is becoming synonymous with luxury. That last recipe (still a tasty thing to make) contained white wine, goat’s cheese and kale – it was a shopping list of middle class ingredients that I was confusing with some sort of method of looking after myself. Honestly, if you are dealing with mental illness and I come along and say ‘making risotto will make you feel better!’, then I’m being a condescending prick. While I personally find cooking soothing, I don’t want to be part of a trend that takes a term that is meant to cover things that might help those recovering from or dealing with mental illness and turns it into an advert for buying more nice things and so makes out that self-care is only for people with disposable income. I don’t want to make out like self-care is easy, either – if you’re unwell, sometimes getting small stuff done is really hard and you need time to bolster yourself up for them.
(there’s an article here about how self-care is sometimes a radical act, because it allows people to find and appreciate their own self-worth when the rest of the world might be denying it – but I, a middle class cis het white woman, am largely not denied much based on my identity, so again calling self-care in my previous post was just a bit flippant and really trivialised it as a thing).
So, this risotto – which, like most risottos, is creamy and rich – is just a good thing to make for your tea. If you’re the sort of person who enjoys cooking, it’s nice to have something to stir for half an hour and this is a good way of getting crispy bacon. It’s tasty but it’s not self-care, I don’t think – for proper self-care chat head to Mind’s website if you need to.
*even in trying to describe what it is, I feel like I’m doing a bit of a diservice – it’s not really mine to claim and I have no authority in this knowledge, so really I should just shush.
- 4 rashers of streaky bacon
- 2 big fistfulls frozen brussel sprouts
- A knob of butter and a splash of oil
- 2 small onions, finely diced
- 2 fat cloves garlic, crushed
- 180g risotto rice (arborio, carnoli, or in my case pudding rice)
- Roughly 750ml chicken stock
- About half a cup parmesan cheese grated
- Another knob of butter
- Take a moment to sort yourself out. Chop your onions, crush your garlic, grate the cheese, etc.
- Preheat your oven to 200°C. Put the brussels on a roasting tray and put them in the oven.
- Line a second flat roasting tin with baking parchment. Spread the bacon out on the tray, then sort of smooth it out a bit. Put another piece of baking parchment on top, and smooth over the bacon so the top sheet sticks. Put this in the oven.
- Remember to keep an eye on both of these things as we keep going, I did burn my bacon a wee bit - it will need about 20 minutes, start checking after 15. We want crisp, golden bacon and slightly charred brussel sprouts.
- Keep the stock hot in a saucepan over a medium heat.
- In a frying pan over a medium high heat, melt the butter and heat the oil. Once the oil is foaming a little, add the onion. Stir, cook until starting to go translucent - about 6-8 minutes.
- Add the garlic, give a good stir and cook until fragrant, about 2 minutes.
- Put the rice in the frying pan and stir - this is toasting the rice. Once the rice has started to go a bit clear (maybe 4 or 5 mins), add the wine and let this cook down until syruppy (about 5 minutes).
- After this, it's all repetition for a while. Add a ladleful of stock, cook until it has nearly all been absorbed by the rice - about 3 or 4 minutes - stirring the whole time. Keep adding ladlefuls of stock and cooking down and stirring until the rice is nearly cooked - just a little al dente.
- Add final ladleful of stock, plus add in the cheese and second knob of butter. Stir, and cook until your desired consistency. Season with salt and pepper as you please.
- Plate up. By this point your bacon and brussels should be done (if they are done earlier, just remove from the oven when they are and set aside. Pop some brussels in with your risotto - I like to leave them whole but your call. You should have bacon you can crumble, too - so crumble that on there and tuck in.