Oven-baked Chorizo and Mushroom Risotto

• Place a large, wide-bottomed ovenproof pan over medium heat with a drizzle of oil. 
• When the oil is hot, add the onion, mushrooms and chorizo.
• Cook, stirring occasionally, 4-5 mins. 

TIP: If you don't have an ovenproof pan use a normal one and transfer the risotto to an ovenproof dish before placing it in the oven.

• Add the risotto rice, ½ tsp salt and half the Italian herbs (double both for 4p) to the pan.
• Cook, stirring, until the edges of the rice are translucent, 1-2 mins.

• Add the warm stock and stir well to combine.
• Bring back up to the boil then pop a lid on the pan (or cover with foil).
• Bake in the oven until the rice is cooked and the water has been absorbed, 30-35 mins.

• When the risotto is cooked, remove it from the oven and mix in a knob of butter if you have any. 
• Season to taste with salt and pepper.
• Roughly tear half the basil leaves (double for 4p).

TIP: Add a splash of water if needed.

• Divide risotto between plates.
• Roughly tear the mozzarella and garnish your dish.
• Sprinkle over torn basil leaves and cracked pepper.
• Drizzle the balsamic glaze over the top.