I can also be serious…
While I’m stirring my fabulous risotto born from the runway of Alexander McQueen, I think about the article I read a few days ago on the new mascot drawn by Disney Italy for the 2015 Milan Expo in Milan. “Foody is shameful”- this is the commentary of great photographer Oliviero Toscani, who called it -“…awful, a horrible product and very far away from the design and what the capable young people of our country can do.” I look at Foody and actually I do not think it is worthy of the universal exposition that will be held in the city of Milan from 1 May to 31 October 2015. Foody looks like a Disney cartoon, a fantasy, a world without problems. However, our planet has many problems and Expo is far from solving them. As always, there are too many old people who have the power in their hands, but the biggest problem is that their soul is immature and fresh, but at the same time already corrupt and corruptible. The question that Expo will address is: “How can we ensure sufficient, good, healthy and sustainable food for everyone on the planet?”, to which I would add another question: “How is it possible that in 2014 we still haven’t got a solution for that?” Unfortunately, we all know the reality: the interest in keeping people in poverty is too high. This is always and only for one reason: money. Such people are so boring! You have had the same purpose for millions of years: getting rich. You look at the moon and you cannot see beyond your nose. You count the stars, thinking you own them. You want to conquer the infinite, but you will never have immortality.
Recipe. FOR 4 PEOPLE
INGREDIENTS FOR RISOTTO.
400g (14 oz) rice (Carnaroli) + 400g (14 oz) cherry tomatoes + 20g (0.70 oz) butter + 1 shallot + 1 liter vegetable stock* + 1/2 cup white wine + extra-virgin olive oil + salt + 40g (1.4) grated Parmesan cheese + 4 edible flowers.
Put the chopped shallot in a pan to brown with a little extra-virgin olive oil. When the shallot is golden, add the rice and toast over high heat for a minute then add the white wine and let evaporate. Add a ladle of stock a little at a time and when you need it (to prevent the risotto from drying out and burning). At this point, add the halved cherry tomatoes and continue to cook. Finally, remove the pan from heat, add the butter to thicken the sauce and the grated Parmesan cheese. Use a pastry ring to compose your dish and decorate it with an edible flower.
*FOR THE VEGETABLE STOCK:
1 stalk of celery + 2 carrots + 1 onion + 1 tablespoon parsley + extra-virgin olive oil + salt.
Clean all the vegetables. Peel the carrots and the onion and cut everything in half. Put all the vegetables in a large pot full of water, salt and cook over medium heat for 20 minutes. Add a tablespoon of oil and cook over low heat for another 20 minutes. Strain the stock into a large clean saucepan and keep at hand.