All of us have dishes we have always loved. And then there are flavors that we learn how to love, later in life. Finally, those that we appreciate because they remind us of when we were young, and/or in love.
As an Italian teenager in the Eighties, trying to fit in (shoulder pads and all), I had a hard time getting used to the new food trends that we were importing from the US, such as burgers and club sandwiches. I would have traded any Panini for a bowl of my nonna’s ribollita soup! As to the other culinary movement that was going on – namely, the spread of Nouvelle Cuisine from France to Northern Italy – I was too young and poor to experience it!
I did hear about it, of course. I was aware of its most cultured and creative representative, Gualtiero Marchesi, and of all the copycats who tried to get on board by simply sticking kiwi, vodka and arugola into everything. But all my student budget allowed me to eat out was lots of arugola pizza!
The surprises of the new cuisine were mostly reserved to the Yuppies, the young and flashy finance or law professionals who loved to impress their peers with gold Rolexes, fast cars, and dinners in exclusive restaurants with outrageous prices. The others (who couldn’t afford such extravagances) made fun of them, laughing at the idea of such adventurous and un-Italian flavor combinations.
That’s how my friends and I, having to make do with pizza or the occasional panini, totally missed on the strawberry risotto craze. At home, our moms were too traditional to venture beyond mushroom or saffron!
Finally last month, to celebrate my 44th birthday and upcoming middle age, I decided to experiment with a few recipes from that era. If my teenage years have officially made it into history books, I should at least give them the respect they deserve!
I must confess that this was not my first choice. At first I really wanted to try my hand at the symbol of Italian Nouvelle Cuisine, Gualtiero Marchesi’s signature Risotto with Saffron and gold leaves. However, I wasn’t sure how my husband might react if he saw me pop my wedding band into the microwave, and on second thought I went for this more sensible option.
Some of you might worry that strawberries could make this risotto too sweet; on the contrary, the end result is slightly tart and very fresh, perfect for summer and incredibly fragrant – not to mention the pretty color!