Risotto alla So

Published on 17 January 2023 at 18:22

I am might be obsessed with RiSophie, sorry, Risotto.

What can I say? Its so versatile, so easy to make, and with so many possible combinations to play with! In essence, it is rice, a staple in most Colombian meals, but with that Italian twist. Simply, the perfect mix.

Roasted Squash Risotto 

The sweetness and smokiness from a roasted Kabocha Squash, turns the arborio rice into this bright orange and creamy mixture. 
To enhance the umami and creaminess, I had to add some scoops of Giolito Formaggi's  Erborinato di Capra, a gooey blue goat cheese that I could easily enjoy by the spoon.

I finished the plate with some leftover roasted squash, finely diced green onion, a drizzle of pumpkin oil, and a splash of Acetaia San Giacomo's Aceto Rosso di Lambrusco 




Roasted Hazelnut & Brocco Risotto 

After roasting the broccoli, broccolini, green onions, and garlic, we blended them with some homemade vegetable stock, until liquid, liquid gold. You will then proceed to cook the rice using this new green liquid gold. Dont forget to add butter, a cheese of your choice (we went with Parmigiano and Goat cheese) and finish with chopped toasted hazelnuts for the crunch. 

*Pro tip: Saved some of the broccolini heads to garnish.

Coconut Shrimp Risotto 

With avocado slices and fried sweet plantains.

This version of a risotto is great when you are feeling something less heavy, more aromatic and spicy. When I have it, I can't stop myself from thinking of the Caribbean. I like to start by frying the rice in a bit of butter, olive oil, onion, garlic and spicy peppers. Adding the the coconut cream brings the creaminess and nuttiness to the mix. Finishing it up with the shrimp, that bring the sea and natural saltiness, the sweet ripe plantains that bring the crunchy sweetness, and the avocado with a drizzle of lime and a crack of black pepper, bind everything together. 

Pro tip: Fried green unripe plantains (aka Patacones) are also a great option if you dont like mixing sweet and savory. 


Asparagus & Mushroom Risotto

This was my first time cooking for this side of the family, and I truly think they had no clue how much effort I put into this passion of mine.

They took me to the local supermarket and as it was my first time going back to one Colombia, I was in awe with all the variety of fruits, vegetables, and even edible flowers I could find.  I wanted to make something really special for them, something they could only imagine in restaurants.

We part-boiled and pureed the asparagus to make a nice soup we would cook the arborio rice with. After cooking the rice, I added a generous amount of butter and parmesan cheese. Once ready, I garnished with the asparagus heads, mushrooms, edible flowers, and more parmesan.

On the side we enjoyed a Watermelon Cucumber & Feta Salad with kalamata olives, chopped basil, mint and a olive oil, lime and vinegar dressing.


Caramelized Pears & Gorgonzola Risotto

After day dreaming about Lisa's Fig and Gorgonzola Risotto, Ebru and I wanted to re-make it, and try to make it better. Can you guess with what?

With the king, the all mighty Guanciale. We are girls that love it. We find any excuse to make Carbonara, and honestly the pairing with figs sounded like a dream. Unfortunately, as it was already mid autumn, there were no figs to be found, so we had pivot.

Since starting my journey as a Gastronome, my mind has gone wild with flavor combinations I had never considered. Back in Colombia, a country located near the equator, with a tropical climate, and no signs of seasonality -- I was unaware of seasonal foods, and the importance it has regarding to quality and flavor.  

Even after living one year in France, 5 years in the U.S., and 2 years in Switzerland, my mind had still not connected to the magic and wonders of nature. Now, even though it had taken me time to understand and process what this means, and how it affect my own personal sustainable choice, I try to follow the season's ingredients. 

Hence we went with slightly cooked pears, that are a winter fuit, toasted and choped walnuts, guanciale, and a bit of gorgonzola cheese. 

Let me know what are your favorite risotto combinations. Who knows? Maybe I will try to recreate them.

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