It-could-work!  (To be read like Dr. Frederick Frankenstein from the movie Young Frankenstein directed by Mel Brooks).

A little ’40s, a little flamenco. A little cotton, a little chiffon. A little black, a little red. In his indecision, Mr. Ralph Lauren has included everything in his collection. As for me, in my indecision I’ve put everything into the pot. This is a bipolar risotto, which everyone will love. For this recipe, you need to put all your effort on preparing the tomato risotto because with a good homemade sauce the result is assured. If you don’t know how to prepare one worthy of your taste buds, discover the recipe by Comme des Garçons. Smash the first tomato who doesn’t know it! As for the risotto marinated with mint, it just takes about 5 minutes, no more. Find out how to make it …


Recipe. FOR 4 PEOPLE.

FOR TOMATO RISOTTO. 200g (7 oz) rice + 200g (7 oz) cherry tomatoes + 1 minced shallot + extra-virgin olive oil + salt + pepper.

FOR THE RISOTTO MARINATED WITH MINT. 1 pack of Scotti Gran Nero rice (it cooks in 2 mins) + a few leaves of fresh mint + half a chopped shallot + a ladle of vegetable stock + extra virgin olive oil.

For the tomato risotto. In a saucepan, sauté the chopped shallots and 2 tablespoons oil. Add the cherry tomatoes cut in half and season with salt and pepper. Cover with a lid and cook over low heat for 20 minutes. After this time, strain the sauce through a sieve and pour into a clean pan. At this point, add the rice and a ladle of stock every time it is necessary. Cook on low heat (for about 20 minutes or until the rice is ready), stirring constantly.

For the rice with mint. Wash the mint and chop finely. Sauté in a pan for 5 minutes on low heat with half a chopped shallot and a tablespoon of extra virgin olive oil. After this time, add a pack of Scotti Gran Nero rice and cook over low heat for another 2 minutes. Mix well and create a tower, alternating the rice marinated with mint with the tomato rice.

*FOR THE VEGETABLE STOCK. 1 stalk of celery + 2 carrots + 1 onion + parsley + extra virgin olive oil + salt.

Clean all the vegetables. Peel the carrots, peel 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.

Photo Food: Taste of Runway. Photo fashion show: Monica Feudi / Feudiguaineri.com .image courtesy of style.com.  Model: Joan Smalls.

Leave a Reply

Your email address will not be published.