Strawberry and Mint Risotto with Pistachios and Chocolate

         A few moths back, when I fell into conversation with my friends from Italy about the possibility of making sweet risotto, I mentioned two dishes that I cook regularly at home: peach risotto (an amazing recipe from Jamie Oliver) and strawberry and mint risotto (a not less successful recipe I managed to find in one Russian cookbook). For me it’s difficult to say which of the two creamy, fruity and chocolaty dishes I love more: they are both outstanding and irresistibly good. Since that conversation, however, I was anxiously waiting for the strawberry season to start: I was salivating each time the thought of indulging into this treat crossed my mind! And as soon as these juice berries appeared on the shelves of the grocery stores in December, I could eventually include this dish into our home menu.

         What I love most about this risotto is that it makes a perfect breakfast: a bowl of rice with succulent berries and nourishing nuts gives you the energy for the whole day, and the rich and velvety chocolate boosts the mood. And, of course, I like to play with the presentation of the dish and to come up with something new each time. Believe me, this dish will look impressive anyway: whether you simply spoon the rice into a plate and garnish with chopped pistachios and grated chocolate or whether you make it more sophisticated by using moulds, templates and piping bags. There are a lot of different elements that contribute to the colour profile of the dish making it spectacular. Tell me, can you think of a better start of a day? 

Asparagus, Salmon and Pea Risotto Quiche

         Once I felt like making an open tart with asparagus and salmon (I think that the combination of the two is close to perfection: really subtle and clean on the palate). I switched on my computer and opened the website of one cooking magazine in search of a recipe of a quiche with these flavours. As I looked through the results, I chose two dishes that I really loved: one was a salmon tart with pea risotto used as a base instead of a traditional short crust pastry, and the other one – a simple asparagus quiche, with the spears arranged in a spectacular way. I couldn’t decide whether I should go for the first variant and place asparagus on the top of it or whether I should merely add chopped salmon to the filling of the second dish. I was like a Buridan’s ass: completely confused by the two options! After hesitating for a great while, I made a decision to combine both dishes and to come up with something that would feature all the elements. It was a real kitchen experiment! Strange as it may sound, it worked! This quiche has been cooked quite a number of times since then although I realize that the whole idea of it may seem quirky to both a Frenchman and an Italian, I would encourage them to try this dish before being very judgmental! 

Beetroot Risotto with Apples, Walnuts and Brie

          When I was working on my post about Apple and Cream Cheese French Toast I made some research about Vicky Ratnani, an Indian celebrity chef (whose recipe I used) and accidentally came across another dish of his – beetroot risotto with apples and brie. Quite a quirky combination, I know, but that’s what usually makes any dish so appealing to me!

            Since it is a vegetarian risotto I decided to make it for breakfast (with a carnivorous husband at home a meal containing not a single piece of meat is a strict no-no during lunch or dinner time). So, as my husband walked on a weekend morning in the kitchen and saw a purplish something simmering in a pan he frowned and asked: “Honey, what are we gonna have for breakfast?” “A beetroot risotto. With some apples and walnuts.” “Oh….Wow…Ok…” (poor thing! as if  he had a choice!) But as he tried a spoon of it he quite liked it! And as far as I am concerned I came to the conclusion that it was probably the best risotto I’ve ever had (or was I way too hungry that morning?) Anyway, it’s definitely a winning combination and I will be happy to cook and to have this dish again!

Pear and Pecorino Risotto

          There was this recipe of a savory risotto with pears and pecorino that I wanted to try for a long time and as I had a small piece of the cheese left in the fridge I figured out that it would be a decent way to use it. As I was going to make the dish for breakfast, I warned my husband that the following day he would have pear risotto in the morning. When he heard about it, he got really enthusiastic (as he always does when he finds out that there will be some sort of a rice pudding for breakfast); then he got a bit confused when I told him that it’s gonna be a savory dish (despite the fact that there’s fruit in it), yet he decided to support my kitchen experiment. We reached an agreement that in case the risotto turned out to be a failure, he would have a piece of a cheesecake for breakfast instead.

            The next morning, as the two plates with oozy rice reached the table, I was very nervous (I remembered what had happened when I made buckwheat pancakes with pear and blue cheese and was aware that my husband could find the taste of pecorino too weird for his palate as well). As I was enjoying every spoonful of my risotto, I watched my husband (who was slowly cleaning up his plate) and I even started to dream of trying even more unusual flavours next time – like, for example, coffee risotto – when my husband pushed his plate aside and asked for a piece of a cheesecake. Ok, I’ve got it – no coffee risotto next time; only traditional, time-tested combinations: rice, milk, some fruits and, probably, chocolate and nuts. And I for one will definitely go for pear and pecorino again!

Sweet Peach Risotto

        Porridge is historically one of the most traditional breakfast dishes in Russia. We use oat, wheat, semolina, millet, buckwheat and rice to prepare diverse types of the same dish. Usually it’s a sweet preparation, with some sugar or honey, cottage cheese, fruits and nuts – to make it a more nutritious meal for the beginning of the day. As I mentioned above, rice, cooked in milk or cream, is often used to make porridge – it’s normally short-grain rice as it’s the most wide-spread variety in Russia. No wonder, when I came across Jamie Oliver’s sweet risotto recipe, I couldn’t but try it for my breakfast – as a substitute for traditional rice porridge.  I seriously doubt that Jamie himself saw his dish as a breakfast option, but, in my view, it was a wonderful dish to start a day with!

I was curios to get a more or less objective and authentic view on this issue, so I asked my friends from Italy whether it’s a common thing to have risotto for breakfast. “No! Never!” – they exclaimed. I tried to explain that I’m talking about not a savoury, but a sweet risotto, with some real fruits instead of “frutti di mare” and some milk instead of a stock. I was actually a bit afraid that I will be reproached for such a bold and unconventional attitude towards one of the most authentic Italian dishes but as I mentioned Jamie Oliver (they say, it’s a good debating strategy to make a reference to an authority) they got really excited about the whole idea and, with an enthusiastic smile, wondered when they can come to taste the dish. Any time – most welcome. Preferably, for breakfast!

Honey and Balsamic Glazed Salmon on Minted Pea Puree with Spring Vegetable Risotto

             There is a common belief that the best accompaniment to fish is potato. Well, I wouldn’t dare to argue with this statement. If it wasn’t true, the English-favourite “fish’n’chips” wouldn’t have conquered the hearts of millions of people throughout the world. Yet, when it comes to such a delicate type of fish as salmon, I definitely prefer something more exquisite and subtle to go with it. I’ve recently discovered that there’s nothing better than a pea puree for putting a good accent on a refined taste of a beautifully cooked piece of this fish. 

            This time I’m making a nice glaze on my salmon, with some honey which is counterbalanced with mustard and balsamic vinegar. The puree that has got some sweetness from the peas as well, is surprisingly refreshing, with a good punch from fresh mint. I choose to make risotto as a side and to put as much vegetables in it as possible. Of course, it feels strange to cook risotto primavera in November but it turns to be a beautiful dish, with a delicate flavour of seasonal produce. Home-made sun-dried tomatoes leave a hint of sourness on a palate and contribute to a rich variety of colours on the plate. I can only ask all the fans of “fish’n’chips” to forgive me, but I will never ever prefer their favourite to my dish!