Back to School with Fake Risotto

I started blogging about three weeks ago, sent 11 posts into the mysterious electronic universe out there, got a few likes, a couple of followers, and some comments. Today I stopped, looked at my blog, and decided that it was too chaotic. “Too busy,” as the graphic artists say. For my own peace of mind, as well as my own aesthetic sense, it needs to be organized. It is especially relevant for me now since my main motivation to start this blog was to share my Shavuos recipes in memory of my father. I have already started preparing for Shavuos, and I want this set of recipes be clearly identifiable as a set, yet easy to find individually.

I have to confess that I am technically challenged and computer illiterate. I am definitely nothing like my husband who would press this, click that, open something else, and – voila! – things get done somehow. He is unable to teach me or to explain how he gets there, though. It’s so perfectly clear to him! I am convinced that it is just as clear to my youngest granddaughter, the four-year-old. I think nowadays, when babies are born, they come equipped with an I-Pad instead of the pacifier.

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“Hey Bobbe, where is my I-Pad?” demands newborn Shira who just spit out the pacifier. So as academically inclined as I am, I decided to sign up for the beginners’ course at the Word Press Blogging University. Within minutes, I received the first assignment: to publish a “who I am and why I’m here post.” I have not taken courses and received assignments for more then twenty years, so I am being very diligent about it. I am writing. Even though I have already done exactly that in my very first post “Hello, Beautiful People!” And I really think that one post without a recipe is all that a food blog can bear. I am in a quandary! I have made something delicious but very quick today, and I have not stopped to take any photos.

However, I am generally a decisive person. I don’t find quandaries comfortable so I don’t stay in them very long. Pardon me while I go to the kitchen, snap at least a couple of pictures, come back and tell you a story of Totally Natural Fake Risotto. Take a break. To quote Arnold Schwarzenegger, “I BE BACK!”  Meanwhile, here is Luciano Pavarotti in Rigoletto.

Even though I’ve already confessed to being in love with Florence, Milan is also high up on the list of my favorites, mainly because of Teatro alla Scala – my husband and I are big opera fans – but also, Lombardy food is just as fine as that of Tuscany. There is the great Gothic Duomo di Milano, and of course, you can visit the monks’ dining room at the Santa Maria delle Grazie to see Leonardo da Vinci’s “The Last Supper.”

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You can also dive into the boutiques across the street from the Piazza del Duomo and forget to emerge.  But I have never been very  impressed by the gilded quasi – Baroque pomposity of the Galleria Vittorio Emanuele. All it is, is the oldest shopping mall in Italy, very high-end, and with a price tag on a cappuccino about ten times higher than you pay right around the corner.

milan-italy

I grew up a few blocks away from Odessa Passage, with its exquisite statues, that had been built about 100 years before the Galeria in Milan.

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The obvious resemblance is evident, but here, you feel airiness, lightness of form, and perfect harmony of decorations. Or maybe I am biased, just a little?

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Enough waxing nostalgic, let’s talk about food. Risotto has originated in Lombardy, and there are many different variations.  Most of them agree on either cooking rice in broth or adding broth later. Most of them also include wine. And, other then modern vegetarian risotto recipes, traditionally there is some kind of meat. Like most Italian dishes, it is supposed to be topped with Parmesan, already a non-kosher combination. So this is what I do with it.

Risotto 1

By the time I went to the kitchen to take pictures, all the ingredients had already been put in the bowl, but not mixed yet. I think you can see, though, brown rice, soy ground meat substitute, diced tomatoes, squeezed garlic, and cilantro. By the way, this cilantro just came out of the freezer. For a method to preserve fresh herbs, see my post Saving Animals and Herbs. There is a sprinkle of cinnamon on top. I don’t cook rice in broth,  nor do I add broth later; instead, I add diced tomatoes. Lots of garlic, together with cilantro and cinnamon, create a picante flavor. Altogether, my risotto has taken a definite trip south, picking up tomato and garlic flavors prevalent in Southern Italian cuisine.

Risotto 2.jpg

To complete the southern twist of it, I use light but sweet red wine instead of traditional Northern Italian dry white wine or vermouth. Rashi Light, which we usually use for Kiddush, works perfectly. A propos, that tall black cylinder with opera posters on it that you see in many of my photos is just a wine cooler. A sprinkle of nutritional yeast, in lieu of Parmesan, is a final touch before serving.

Risotto 3.jpg

Talking about wine, even though my risotto contains meat substitute, rather than real meat, it tastes very real, and so a deep velvety Cabernet Sauvignon goes with it very well. This is Shomron Selected, from Carmel. It is perhaps a bit more fruity than what you’d expect, but it is just as full bodied, and it offsets all this garlic, cilantro, and cinnamon perfectly.  So I don’t even know if this could rightly be called risotto, but it’s healthy, filling, extremely quick and easy to make, and, most importantly, delicious!

INGREDIENTS

  • 1 cup brown rice, uncooked (makes 2 cups of cooked rice)
  • 1 1/2 cup water, to cook rice
  • 1 teaspoon of olive oil
  • 8 oz (1/2 package) soy ground meat substitute
  • 1 large soft tomato, diced
  • 4 or more cloves of garlic, squeezed
  • 1/4 cup chopped fresh cilantro (you might want to try oregano instead)
  • 1/2 cup of light sweet red wine
  • a pinch of cinnamon
  • salt and pepper to taste
  • nutritional yeast to taste

PROCEDURE

  • Boil rice in water with olive oil and a pinch of salt for about 20 minutes, or until ready. I use an electric rise cooker where the timing is a bit different.
  • Transfer rice to a baking dish. Add fake ground meat, crumbled very fine.
  • Add the rest of the ingredients. Mix well.
  • Bake covered at 350 for 10 – 15 minutes. Don’t overbake, as it tends to get dry. If it does, add a little more wine.
  • Sprinkle with nutritional yeast before serving.

Enjoy!

P.S. Ok, Professor, how did I do?

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29 Comments Add yours

  1. Reblogged this on koolkosherkitchen and commented:

    In response to today’s prompt HOMAGE, I am repeating this post as my way of paying homage to WordPress, its worldwide community, and its amazing Blogging University: https://dailypost.wordpress.com/prompts/homage/

    Like

    1. Thank you so much for reblogging.

      Liked by 1 person

      1. You’re welcome, a very nice recipe.

        Liked by 1 person

      2. You’re so sweet! 😻

        Liked by 1 person

      3. Thank you for those kind words. Easy to be sweet to good people like yourself.

        Liked by 1 person

      4. Thank you, kind sir, but “sugar and spice, and everything nice” is a part of one’s personality!

        Liked by 1 person

  2. Sounds delicious. Can’t have too much cilantro ever!

    Liked by 2 people

    1. Oh, you are so right! 😻

      Liked by 1 person

  3. The most famous risotto from Milan is Risotto ai Funghi Porcini (risotto with Porcini mushrooms). This risotto does not contain meat but butter and onions, Porcini, rice and broth cooked together until ready. Some Parmesan (a tablespoon) and butter (30 gr.) at the end to combine/whisk everything for a minute when the fire is already off 🙂
    I’ll try your fake risotto!
    Ciao
    Sid

    Liked by 1 person

    1. Thank you so much for your comment, Sid!
      My challenge is to avoid violating Jewish dietary laws (to keep food kosher) that prohibits combining meat with dairy products. Broth is meat-based, even if there is no actual meat or chicken in it, so I can’t combine it with butter and cheese. Years ago in Milano, I tasted a chicken broth-based risotto ai Funghi Porcini, and it was good, but I felt there was something missing. Then another time, also in Milano, someone made a dairy risotto, also with Porcini, vegetable broth-based, with butter and Reggiano Parmiggiano. That was delicious, but still something was missing. And then, a few years ago, I was told to keep away from dairy products, so all these constrains, brought me to this experiment.
      If you make it, I’ll be very interested in your opinion!
      Ciao,
      Dolly

      Liked by 1 person

      1. Saffron! You missed saffron, another important ingredient of this Risotto 😀
        You can use a tablespoon olive oil instead of butter, vegetable broth and saffron instead of meat and cheese! I did not know Kosher diet does not allow all dairy products, I must mark it 🙂
        Ciao
        Sid

        Liked by 1 person

      2. Kosher diet allows dairy products, but not in combination with meat. It’s my doctor who doesn’t allow me dairy products any more. Saffron is a great idea, Sid, thank you very much!
        Ciao,
        Dolly

        Liked by 1 person

      3. I should not eat dairy products too! But I love cheese, and sometimes I eat it 😀
        Have a great Day!
        Sid

        Liked by 1 person

      4. Oh how I miss cheese! I want to make Mozarella Caprese, I want a nice piece of Pecorino Toscano – I’ll settle for Pecorino Romano, simply to eat it with some greens, without anything else but a glass of wine!
        Have a great day as well,
        Dolly

        Liked by 1 person

      5. WOW 😀
        I’ll join you eating Pecorino Romano and sipping a good red wine: super-delicious!!!
        Have a great day!
        Sid

        Liked by 1 person

      6. A little bite of that Pecorino will cost me a couple of days of pain, so we’ll split: you eat cheese, I drink wine – how is that? 😸
        Enjoy your day!
        Ciao,
        Dolly

        Liked by 1 person

      7. Great, my dear friend 😀
        Cheers!
        Sid

        Liked by 1 person

  4. Elizabeth says:

    I’ve always avoided trying risotto. I think it’s a fear of the texture. You’ve inspired me to try your recipe!

    Liked by 1 person

    1. Thank you, Elizabeth, but you do eat rice, don’t you? If you don’t cook it to death in broth, the texture will be what you see on my photo. Is that acceptable to you?

      Liked by 1 person

      1. Elizabeth says:

        Yes, that texture in the photo is what got me thinking I should try yours!

        Liked by 1 person

      2. Let me know how it comes out, please!

        Liked by 1 person

    1. Thank you for reblogging.

      Like

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