Summer Vegetable Risotto

I really do not believe rats can cook. Neither do I think ratatouille is called ratatouille for it has anything to do with rats; and many would vouch for me that food in Paris is appalling unless you are parting with 150+ EUR for a meal…. and yet the questionably popular animation brought  this wonderful food to global recognition. From all over the place recipes began springing up.

I have seen things as bizarre as  frying the poor vegetables to death in oil and then drenching them in Soy Sauce, serving it on the side of Beef Fillet and calling in fusion cuisine.

IMG_0429.JPGI made this risotto, not as a tribute to the rat chef and his clumsy boy, but to my aunt and her modern take on a Persian dish. There is a savory rice cake that is very popular among Persian and it is called „Tah Chin“. I usually make it in individual portion delivered as main course for a multi course Persian dinner.  Here is a picture of it.

The food is often served as a large cake where you get a slice. My aunt used to make it not so crispy and would make it in layers of summer vegetables and baked in a borosilicate glass (popularly know as Pyrex thank to the commercial brand). The presentation was so nice and the food became so much more appetizing than its traditional form.

Here I decided to make a layered vegetarian Italian Rositto as the seasonal vegetables with their colour and aroma make their entrance into the open theater of food markets all over Berlin.


  • Green, Red, and Yellow Pepper, 1-2 slices each.
  • Auberg20160502_102502 (1).jpgine a few thin slices
  • Courgette (Zucchini) a few thin slices
  • 1 small Shallot
  • 4 button mushrooms
  • 3 tablespoon of cream
  • 100 ml of dry cooking white wine
  • 75 grams of risotto rice
  • Olive oil
  • finely chopped parsley to garnish
  • Parmigiana shavings for garnish

How To Make It: 

Mushroom Cream:

  • Chop the shallot finely and fry it on medium temperature in one tablespoon of olive oil.
  • Chop the mushroom and add to the onion after 2 minutes and continue to roast for 5 minutes on high temperature.
  • Pure in the half of the  wine and reduce the hear to low and let it simmer for 5 minutes so the alcohol can evaporate.
  • Add in the cream and  salt and pepper; cover and let it simmer for 10 minutes.
  • At the end mix in a food processor and put aside.

Vegetables: 20160502_103925 (1)-vert.jpg

  • Slice the vegetables thinly as in the picture.
  • Rub salt on the aubergine slices and drain in paper towel for 5 minutes.
  • Heat up a tablespoon of olive oil to sizzling (I use high temperature olive oil, if you do not have it use sunflower oil, otherwise the oil burns) and then use a brush to cover the surface of the pot.
  • Quickly pan fry the vegetables on both sides until soft, but still tender. Put the vegetable aside in a warm place for later.


  • In a tablespoon of oil pan fry the rice for 2-3 minutes, but make sure the colour does not change. This will make the exterior harder so as you cook the inside the grains of rice maintain their texture.
  •  After that add in the rest of the wine and some of the mushroom cream and water. No too much, we need the flavour mostly. The rest will give you a nice small soup starter. The rule of thumb is that for any volume of rice you need two volumes of liquid to cook it. Use water to achieve this
  • Let it simmer with the top of the pan open until the water is gone (takes 12-15 minutes), then taste for texture. This is Italian food, and not Asian, so it needs to be Al Dante. All the liquid must be gone, but the rice needs to be moist.
  • Once the rice is cooked, use food presentation ring and layer the food.
  • Use Parmesan (Regianno) and parsley to garnish
  • Enjoy your meal…..20160502_111003


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