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.  

Bucatini al (non)Cacio e Pepe

Bucatini al (non)Cacio e Pepe

     One of the things I love about the Roman-Laziale kitchen is the use of simple ingredients that make amazing food that is full of flavor.  I could say the same thing about my own personal vegan kitchen.   I spend most of my kitchen time bringing out the best flavors of fruits and vegetables.    I don’t really do a lot of substitution cooking because I like to eat a mostly whole foods diet.  I do eat tofu, but that is because I really love the taste, texture and flavor of tofu, not because I am trying to substitute meat. 

     Most of my non-vegan friends in Italy tell me that the reason they are not vegan is because they love all the cheeses of Italy.  In fact there is an abundance of cheese made from the milk of sheep, goats, cows and even water buffalo.  Not for me, thanks.  In Rome, the cheese that is sprinkled on top of pasta is not parmigiano but pecorino and one of the most simple and tasty dishes is called Cacio e Pepe, cheese and pepper.  It is best with a long pasta like spaghetti, but if you want it to be really Roman, get some bucatini.  It is like tube spaghetti.  The word cacao is referring to cheese, even though in Italian, the word formaggio, is closer to the French.  Cacio is derived from the Latin word casio, which means cheese.  Cacio e Pepe is a very poor Roman dish, and it is VERY easily veganized.  All it consists of is olive oil,  pecorino romano,  and fresh black pepper. 

Ingredients for 4 people

For the( Un) Pecorino Romano

   200 g of blanched almonds

1 1/2 tablespoon Nutritional Yeast

1 teaspoon agar agar POWDER

1/2 tablespoon Celtic sea salt (NEVER table salt, not even cheap sea salt from the grocer)

3 tbsp olive oil

Black pepper to crush

One package of Bucatini or Spaghetti

Directions:

     In a food processor almonds, nutritional yeast, agar agar, and salt until blended very well with no chunks of almonds or salt.  In a large pot, boil water, add salt when water is boiled and add the pasta.  When the pasta is al dente, drain and place back into the pot.  Add the contents of the food processor, about 2 tbsp of crush black pepper and the olive oil, also about 2TBSP of the starchy water saved from boiling the pasta.  Stir all of the ingredients together until the pasta is covered in the sauce.  serve in small pasta bowls and add more crushed black pepper as desired. 

    Enjoy with a bottle of Lazio Malvasia. 

Buon Appetito!

Truffled Roasted Pumpkin Risotto

Truffled Roast Pumpkin Risotto

There are few things in life that are both as delicious and aromatic as pumpkins and truffle.  It is my pleasure to offer you a fragrant and mouth-watering recipe of truffled roasted pumpkin risotto.  In a previous post, I  presented some photos of the vegetable treasures I bought from the nuns down the road and some photos of the truffles I bought at the White Truffle Festival in Volterra.  I also mentioned that my house had been robbed and that the thieves made off with my computer, so I was unable to write a blog.  Since then the police in Guidonia called us to tell us they caught the thieves and had our fur covered computer waiting for us to pick it up.  So, I now have my computer, I can upload my photos, and continue to offer you delicious and scrumptious vegan meals that will conquer even the most hardcore meat eater.  

Ingredients for 4-6 people:

1 kilo of fresh pumpkin, do not use canned

One large yellow onion

2 cloves of garlic

1 Bouillon cube

1-2 tbsp of truffle salt (easy to make at home)

Truffle paste(optional)

5 cups of Arborio rice

One small black or white truffle to slice over risotto

Directions:

First, you'll want to slice up half of a large pumpkin into quarters of thirds, put it in a pan and roast it until the pumpkin "meat" becomes soft and you can scoop it out of the skin.  While the pumpkin is roasting, put the garlic and onion in a food processor to finely chop, remove the onion and garlic and rinse out the processor because you will need to use it again.

Put the pumpkin into the blender, without the skins, of course, add a tablespoon of truffle sauce or paste(make sure it does not have cheese added to it) also add one tablespoon of truffle salt and blend into a puree.  Set aside.  

Since I was making for a larger amount of people, I used a large pot instead of my deep pan to make the risotto.  In a large pot add olive oil (not the truffle oil, as most of it is disgusting and chemical laden), about a teaspoon of truffle salt, splash of white wine, bouillon cube, the finely chopped onion and garlic and sauté until the onion is almost clear and translucent.  

Stir in the rice without water and allow the rice to simmer with the onion and garlic while stirring for 2-3 minutes, or until the rice starts to slightly toast.  Then, slowly add in a a cup of water at a time, add one cup, always stirring, and then allow the rice to absorb the liquid.  After about 3 cups of water...

...stir in  the pumpkin puree, add more water while always stirring the rice slowly until the rice is al dente and has a creamy texture.  About a minute before serving, add another tablespoon of truffle sauce/paste

With a ladle, put about 3 scoops of the risotto in each bowl and shave the fresh truffles over each bowl, and serve.  Buon Appetito!!

This meal was incredibly rich and decadent.  Everyone was begging for seconds, and we thoroughly enjoyed the risotto with a bottle of Gewurztraminer from Alto Adige, which paired perfectly with the aromatic pumpkin and truffle dish.  

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.

Cream of Asparagus Soup

Cream of Asparagus Soup

Vegans, don’t be afraid of the title, this soup is 100% animal product free. That being said, it was a very rich and creamy soup without any addition of soy creamers or soy milk. I love asparagus because it has a lovely savory and bitter taste. It is a very difficult food to pair a wine to, but I find a nice herbal and mineral New Zealand Sauvignon Blanc can work, they often have notes of fresh asparagus as well.

You will need a pressure cooker, OR you will have to cook this for a longer amount of time. Also, you will need a hand held blender, OR go through the trouble of transferring the soup to a blender.

Ingredients

500g of fresh asparagus (or the nice little pack you buy in the store already measures)

6 large russet potatoes peeled and cut into large cubes

2 tbsp of olive oil

1 liter of vegetarian broth

1 vegetarian bouillon cube

1 tbsp course sea salt

Splash of white wine

Directions

Put all of the ingredients into the pressure cooker. Slow cook on low pressure for about 1.5 hours. Release the pressure and open the pressure cooker. In the pot with handheld blender, blend all the ingredients until it makes a smooth creamy texture. If you need to add more water, do so, or if your soup is still quite watery, boil in the pot without adding pressure, just leave it open and let it reduce on a medium simmer, stirring regularly. I like mine very thick.
Pour in bowls and serve with a thick rustic bread.

For garnish, if you want to be fancy, put two roasted pieces of asparagus on top of the soup for each bowl.
You could also make this in a slow cooker, but I would reduce the amount of liquid as it does not reduce at all. When you get home after a long day on low on the slow cooker, you would blend it and either reduce the liquid with a medium simmer, or add more water. Make sure to check the salt for your own personal taste.

Enjoy with a New Zealand Sauvignon Blanc.

I don’t have photos of the soup because honestly, “cream of…” soups don’t photograph well.

If you want to be crazy and add more flavor, try roasting the asparagus first. Check out my Asparagus Risotto recipe for directions on roasting.

http://thecompassionatehedonist1.blogspot.com/2009/03/risotto-agli-aspargi-al-forno.html

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!!