risotto Archive


Angelica’s favorite dish – a vegeterian risotto

23.09.2016 Posted in Red Cooking, Red Writing No Comments

Creamy Tomato Risotto As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends and recipes. Angelica was not much of a cook. In fact food was of little interest to her. She was also a vegeterian. I will devote today’s blog to Angelica’s favorite dish – a vegeterian risotto which her Italian friends Maria and Ivan Matteo Lombardo cooked for her when she visited them in Milan. Risotto is a popular versatile dish easy to make. No wonder that Angelica loved it. The creamy tomato risotto, which I tried to make yesterday, brings together the favorite Mediterranean ingredients. Adding the liquid from the tomatoes to the vegetarian stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red (or orange) tomatoes. Ingredients 400g can chopped tomato 1l vegetable stock knob of butter 1 tbsp olive oil 1 onion, finely chopped 2 garlic clove, finely chopped 1 rosemary  sprig, finely chopped 250g risotto rice 300g cherry tomato, halved small pack basil, roughly torn 4 tbsp grated Parmesan Serves 4 / Preparation time 10 mins / cooking time 40 min Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat. Meanwhile, place the butter and […]


Angelica’s Recipes – Beetroot Risotto

22.05.2015 Posted in Red Cooking, Red Writing No Comments

Those who have been following my blog know that I have a book coming out about Angelica Balabanoff by McFarland Publishers in September, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to Angelica, her friends, her leisure time and her ‘recipes.’ In point of fact, Angelica did not cook. For the majority of her life she was a vegetarian. She was not even interested in food. Nonetheless, her favorite dish was a vegetarian risotto, which her Italian friends used to make for her when she came over for a meal. I’m suggesting to try today a beetroot risotto. True this recipe did not exist in Angelica’s time. However, coming from Chernigov, today’s Ukraine, she was certainly familiar with beetroot, one of the most common ingredients of the Ukranian and Russian recipes. So I decided to combine both and make a beetroot risotto to honour Angelica. With its shocking colour and sound flavour, this dish is quite the exhibitionist. Keep it simple if that’s how you like it, but the optional toppings add layers of flavour. Serve as a main course, a starter, or as a lovely little extra alongside a bit of beef or oily fish, such as salmon or mackerel. Serves 2 250g fresh beetroot 2 shallots, peeled 2 garlic cloves, peeled 850ml chicken or vegetable stock 35g butter, plus a knob for later A splash of olive oil 175g risotto rice 80ml white wine A […]