The last time I made risotto I was in disbelief at how easy the new born thing was going. I had the swaddle down, knew how to flip the swing and mobile on go and how to put my sweet boy into a deep, deep sleep. At this point I knew I couldn’t get away without making dinner since my boy could handle a 20-hour sleep load without complaint (I miss thee naps, I miss thee so much). The dreamy risotto was peppered with bacon crumbles and leek bits and had a poached egg nestled cozily on top. And yes, it was a quick meal as in those days I was still going full-speed on pure adrenaline, happiness and baby coos and couldn’t bare to pry myself away from the sweet new face for too long. Oh how things have changed. (Read: Save me. I need a nanny asap.)

I’m no longer worried I will miss out on the world’s cutest cheerio lipped yawn or the satisfied squeak during a rare baby-is-awake (yay!) moment. Now my time is spent completely and fully on chasing a 30-inch, 24-pound, 9 month boy around our house because he thinks he can do anything. Climbing the single step in our house, check. Hoisting his solid frame up on everything whether it is stable enough to hold him or not, check. Pulling every toy out of the toy box and then dissing them all for the one thing he can’t have at the moment, check. Being fed as if he were a 7-foot, 300-pound lumber jack man, check. Being a superhero, check, check, and check. I can’t turn my back on him for one minute or something will happen. Like, he might try to eat me. Everything goes in the mouth, it’s Henry’s M.O. It’s why my furniture looks like I own a small, untrained, fur-less, rabid dog that is ignoring our method of stroking/kissing/hugging into submission.

Since my eyes and arms and legs and body are preoccupied with preventing large goose eggs on foreheads and protecting the last, unbroken wedding picture on the coffee table, oh yes, and the coffee table, our dinner routine, a term I use quite loosely, is lacking severely. Restraint in the form of a high chair or play pen are met with a little head that shakes no-no at mama for even trying to put a damper on all the fun to be had. And most of the time we don’t eat until the baby has gone to bed for the night.

But don’t sob for me, because Monday was different. Before little teef needed to be brushed, prayers needed to be said or the sleep sheep needed to be sounded, I found myself staring in the face of a rare late afternoon nap and decided that night would be the night we had dinner on time. I never know how long these cat naps last. Usually 45 minutes is the longest stretch our little tornado gives us to recover from his wake, so I didn’t dare tackle some of the things (read: boeuf bourguignon, I’m coming for you) from the birthday present I got over 8 weeks ago. Risotto is an impact dinner. It’s short, simple, a little more hands on than other options, but is one of the best one bowl dinner’s you can make. It reminded me how much I love to cook. Gliding my knife against the cutting board, my face plunged in a boiling chicken broth sauna as I hover over the stove, hands and arms fiercely stirring rice until it is the perfect combination of toothsome and creamy. It melts away the bites, bruises, trampled parts and battle wounds incurred from raising a little man. And can be enjoyed so much more when I glue myself to the couch after a long day and beg someone, anyone for a foot massage/nanny/housekeeper/an extra ear to brag about how amazing my life is.

Risotto with Chorizo, Chilies, and Scallions
Adapted from Tasting Table

Serves 4 as main, 6 as side

4 cups vegetable stock
1/4 cup extra-virgin olive oil
1 cup finely diced yellow onion
2 garlic cloves, minced
1 cup arborio rice
1 cup dry vermouth
8 ounces cured Spanish chorizo, diced
1/2 cup thinly sliced scallions, plus more for garnish
3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)
2 tablespoons unsalted butter, softened
1 cup finely grated Parmesan cheese, plus more for garnish
Salt and freshly ground pepper

Roughly break up dried chilies and shake out any loose seeds. Place in small heat proof bowl and cover with boiling water. Cover bowl with plastic wrap and let sit for 20 minutes or until chilies have re-hydrated. Remove chilies from water and split open to remove any remaining seeds. Roughly chop into thin strips and set aside.

In a medium skillet, cook the chorizo over medium-high heat until browned and crispy, about 5 minutes. Using a slotted spoon remove chorizo and place on several sheets of paper towels allowing excess grease to drain. Gently pat with paper towels and set aside.

In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.

In a large saucepan or dutch oven, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it’s lightly toasted and opaque, about 2 minutes.

Add the vermouth and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock 1/2 cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.

Quickly whip in butter and cheese with a wooden spoon. Once butter is completely melted, stir in the chorizo, the 1/2 cup of scallions and the chiles into the risotto until combined. Season to taste with salt and pepper.

Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.