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.  

Super Yummy Aromatic Garlicky Green Beans

Maybe some of you are like me.  You love greens beans.  I love green beans.  They were always my favorite vegetable at Thanksgiving and Christmas.  I love when they are fresh, but I will eat frozen.  I love their texture and when they freshly cooked but still crisp and the green, clean, and fresh flavors burst in my mouth.  They are quite neutral at times, and when fresh have a slight sweetness.  Unlike some of the other green vegetables I enjoy, they are not one bit bitter. 

My husband hates green beans.  I am the cook in this family.  I hate to make food that someone might not like, but I also do not want to deprive myself of one of the greatest vegetables on the planet.  Dilemma?  Yes.  Insurmountable?  No.  Unless there are allergies involved, with some creativity we can get our loved ones to share in our passion for green beans.  With this in mind, I had to get a little bit crafty.  I know that Ettore loves garlic and red Calabrian peppers.  I also happen to know that greens beans are one of the only vegetables his mom does not cook well.  That is saying a lot, I might add.  She is an excellent cook, and some of the best vegetable dishes I have had have been in her kitchen.  However, knowing this weakness and knowing that this is what Ettore is basing his prejudice on, I created these super delicious garlicky green beans.

Ingredients:

1 lb. green beans

5-6 sun dried tomatoes, chopped

6-10 cloves of garlic, crushed

1-3 tsp of crushed calabrian red peppers (depending on how hot you want them)

½ cup crushed almond or almond slivers

1 vegetable bouillon cube

5 tbs olive oil

Splash of white wine

1/2 of Celtic sea salt

1-2 cups of water

Directions:

    In a large deep pan pour in the olive oil and white wine.  Add salt, garlic, and red peppers.  Sauté together on medium heat for about 2 minutes.  Then add the chopped sundried tomatoes almonds, stir and sauté well until the almonds become slightly toasted.  Add one cup of water and simmer all the ingredients together as water with medium heat.  As the garlic begins to soften and break down, mash it down into smaller pieces.  Now throw in the green beans and the rest of the water.  Makes sure to stir well and makes sure the green beans are moist and covered with mix.  Stir and sauté for about 2 minutes on medium heat.  Make sure water is not totally evaporated.  Turn heat to low and allow the beans to simmer for about five minutes, stir occasionally until water has evaporated and the sauce is more like a thick sauce than a soup.  It is important to not allow the beans to become soggy and overcooked.  Beans should stay crisp.  I like to serve this on a bed of farro (Spelt) or Quinoa, which I boil with a bouillon cube and some salt.  Enjoy with an aromatic wine like a Riesling. 

Buon Appetito!!

P.S. My husband said they were the best green beans he had ever eaten. 

   

Veganize it!!

Veganize it...Don't just Criticize it!

Check out this vegan blog.  This woman is amazing!  She is coming out with a recipe book soon and I am certainly going to line up and spend the night in the rain to get it if I have to.  Her recipes and photos are gorgeous and the blog is fun to read.  I look forward to her posts.  She really puts so much effort into making amazing food, proving that vegan food is as hedonistic as we all would like.  Corpse munchers, chew on that!  I love this blog because it is positive and refreshing.  It is easy to get boggled down with all the negativity surrounding the movement.  Sometimes I just want to breathe in and celebrate food, as a true foodie.