Risotto alle Fragole Nemese-Nemi Style Strawberry Risotto

       A couple of weeks ago I hosted some of my friends for a lunch at my house.  Now that it is nice and warm, we are enjoying lunches outside in the gazebo.  The Castelli Romani seemed to be swimming in strawberries at that point, with street vendors on every corner and a strawberry festival in both Genzano di Roma (Landi) and in Nemi.  I didn't end up going to the one in Nemi due to rain, but it is a fantastic traditional sagra that I always enjoy.  

     Strawberries are one of my favorite fruits, and I am always happy when strawberry season arrives.  Nothing beats a fresh, ripe strawberry that is chilled on a hot summer day.  They are also versatile.  I wanted to make a strawberry main dish that was not sweet.  When you are swimming in strawberries, after awhile strawberries and chocolate and strawberry desserts can get tedious.  When I first met Ettore, he worked at a restaurant at Nemi, and the first time I went there and saw the view over Lago di Nemi, I fell in love with this magical place I live in.  The owner and chef had a special creation of strawberry risotto that was unique and divine, but also rich and full of cream, which always made me sick.  I have been wanted to recreate this dish veganized for years, and now, finally, after many trials, I have accomplished my goal.  A fine rendition of Risotto alle Fragole Nemese-Nemi Style Strawberry Risotto.  A super creamy, savory, and unique dish that celebrates the best of Nemi.  

You will want to use a deep dish pan; I use one that is similar to a wok.  It is easier to control.  You will also need a food processor.  Time is about 30-40 minutes.

Ingredients for 6:

½ cup of olive oil

Splash of any aromatic white wine.  I use Frascati

3 ½ cups of Arborio rice (or other rice you like to use for risotto)

450 g of strawberries

¼ of a large yellow onion

½ of a vegetable bouillon cube or a tspn of vegetable bouillon powder

Tbsp of course Celtic salt or course pink Himalaya salts

1 cup of organic heavy soy cream

Water

Directions:

-Take the strawberries, ¼ onion, salt, olive oil and wine and process in food processor until fully blended.  It is ok to have a couple of chunks.  Let this sit in the refrigerator for at least an hour. 

-Pour this blend into the deep pan along with the bouillon and with medium heat simmer until the mixture appears somewhat creamy, I usually allow for at least 5 minutes.  Remember to stir regularly.

-Stir in the rice and simmer with medium heat for a good 3-5 minutes.  Stir continuously this will allow the rice to absorb the rich flavors. 

-When the rice has absorbed all of the liquid slowly stir in one cup of water at a time.  This will require uninterrupted stirring. When the rice has absorbed the liquid add more water.  Continue this until the rice is almost al dente.  At this point stir in the cream. 

-Continue stirring until rice is al dente, and add more water if you needed.  I usually end up stirring in about 8 cups of water when I use medium heat. 

-Serve in bowls, garnish with a couple of sliced strawberries and a few drops of aged balsamic vinegar. 

     I hope you enjoy this as much as we did.  I like this with a fruity wine or an aromatic wine.  It has paired well with Frascati, Vermentino di Gallura, and Gewurztraminer from Alto-Adige.  

Risotto agli Aspargi al Forno

RISOTTO AGLI ASPARAGI AL FORNO

Roasted Asparagus Risotto

Some people might say that vegan food is not as delicious, savory, or creamy as non-vegan food, and I hope to prove them wrong with this yummy risotto. For many vegans, the hardest thing to give up are cheeses and creamy foods. This problem is a small one, but with a good Italian risotto, you can have your cream, and eat it too. Here in Rome, people have a very pasta heavy diet. In fact, Romans eat more pasta per person than in any other part of Italy. Making a risotto is a fun escape from the world of pasta, and it is a great alternative for when you have a gluten intolerant guest. In this recipe we are using Italian Arborio rice which is a very starchy short grain rice, that, with proper treatment, can give your food a rich creamy texture without the addition of butter and/or cream. Although risotto is relatively simple to make, be careful that you continuously stir the rice or it will quickly burn. To get a more creamy texture and flavor, gradually stir in the broth, instead of adding in all in at once.

Ingredients

400g. of fresh asparagus, trimmed

1/3 cup Extra Virgin Olive Oil

1 medium golden onion(sliced)

2 cups arborio rice

1/4 cup of dry Italian white wine(I use Frascati)

6 cups of vegetable broth

Coarse Salt(to taste, I used about 1 tablespoon, but my broth is salty anyway)

Directions:

Pre-heat oven to 220 C

In an oiled baking pan, toss the asparagus with 1/4 cup olive oil and coarse salt, then put them in the oven for 10 minutes. While they are roasting,

On medium heat in a non stick deep pan(non-stick great for sticky risotto), simmer 1/4 cup olive oil and white wine and sliced onions

heat the onions until they are more or less clear and then remove them from the oil, leaving the oil in the pan.

Stir in rice into the hot oil and stir for about 2 minutes so the rice absorbs onion flavor, and is slightly toasted


Make sure to stir well, and slowly, you don't want the rice to burn.

Slowly stir in a cup of broth on low/medium heat, until it is absorbed and then stir in another cup of broth, and continue until you have stirred in all the broth.

While you are stirring the broth into the risotto, check on the asparagus, about ten minutes after placing them in oven, and if they have slightly browned, turn them over for another 5-10 minutes until both sides are brown.


After asparagus are done, slice then in 1-2 inch pieces

Throw them into the risotto pan,

And stir them in. The five cups of broth should have been adequate, but if not, add water and always stir. Stir until the texture is creamy and the rice is al dente

Voilà!!

We enjoyed this with a bottle of non-oaked Chardonnay from Alto Adige.

ENJOY! BUON APPETITO!!