Tag Archives: Independence Day

When celebrations are in order: an epochal ruling and a tomato and provolone risotto

Tomato and provolone risotto

Tomato and provolone risotto

The saying goes that everyone is entitled to their opinion. I do not completely agree. I think that everyone is entitled to their opinion as long as it is respectful and mindful of the fact that other people’s opinion may be different and – still – totally worthy to be expressed and listened to. Of course, the following opinion is on a subject that has been controversial for more that half century and it is mine (and Stefano’s) only. Feel free to agree or disagree and express your opinion in the comment section, but please do it respectfully.

This post is dedicated to those five revolutionary and extraordinary judges sitting on the U.S. Supreme Court that last week didn’t simply made same-sex marriage legal, they upheld its constitutionality. Their ruling which is now the law of the land is an epic point of no return and, at the same time, a dream-come-true for millions of people.

From now on no State will be able not to recognize to two people of the same sex their right to get married. It may seem natural and maybe even obvious to heterosexuals, but the Supreme Court’s ruling constitutes the dawn of a new era where homosexuals and heterosexuals have exactly the same right to marriage.

Tomato and provolone risotto

Tomato and provolone risotto

But that ruling is also the final coronation of a dream that has moved the heart of millions of people for several decades. People who have suffered and fought only to be granted the right to be considered equal to others.

For different reasons, today is considered the birthday of the United States. We think it is so special that the Supreme Court’s decision came out only a week before Independence Day.

A day of celebration of freedom in a country that has shown to be capable of listening to the voice of gay couples that have fought so long and so hard for their basic rights. A day of celebration of freedom in a country whose President has greeted this judicial decision by declaring that “love is love” and “this ruling is a victory for America”. A day of celebration of freedom in a country that has built its traditions and grandiosity on the basic yet fundamental concept that “all men are created equal” with certain unalienable rights such as “Life, Liberty and Pursuit of Happiness”.

I know that the Catholic raising of those who write this post should prevent us from feeling joyful for this epochal change, but we believe that respect for any human being and their basic civil rights is more important than any religious belief. We live supporting the simple concept that we are all created equal, regardless of race, religion or sexual orientation and that’s the main teaching according to which we are raising Her Majesty.

Today we applaud those five courageous judges and this great country that we are proud to have been calling our home for the last ten years, hoping that other countries (including – shamefully – the one we were born and raised in) will follow suit.

Now, since today is a day of celebration and there cannot be a proper celebration without good food, let’s talk about it.

I served this delicious risotto for the first time three weeks ago to a couple that Stefano and I barely knew, despite their being the parents of Her Majesty’s best friend. I was a little bit nervous because the “She” of this couple is vegetarian and tries to avoid to eat gluten as much as she can, although on that special occasion she was willing to make a “gluten exception” because she thought that my cooking was worth it! 😏

Since I didn’t want her exception to be too big, I decided to make a risotto. 😝
I was lucky enough to put my greedy hands on some super juicy and super good-smelling tomatoes and I knew that I had to make a gorgeous sauce out of them.
The sauce pairs beautifully with the rice and the melted provolone, while parmigiano makes the risotto creamy and even more flavorful.

Tomato and provolone risotto

Tomato and provolone risotto

Ingredients for the tomato sauce:
20 oz, fresh tomatoes
1/2 Cup, chopped red onion
5/6 leaves, fresh basil
2/3 Tbsp, extravirgin olive oil
Salt

Ingredients for the risotto:
1/4 cup, chopped white onions
1 Tbsp, butter
7 oz, Arborio rice
1/3 Cup, dry white wine
4 Cups, vegetable stock
2 Tbsp, grated Parmigiano cheese
1/2 Cup, shredded Provolone cheese
1 Tsp, dry oregano (optional)
salt

Directions for the tomato sauce:
Wash the tomatoes under running water. Remove the stem ends, cut them in halves and cut each half in 4 quarters.

In a medium non-stick pot, put the tomatoes, the onions, the basil leaves and some salt (to taste) and cook on a low heat for a couple of hours, stirring often, or until you obtain a sort of tomato mixture (the water from the tomatoes must almost completely evaporate).

Run the tomato mixture into a foodmill, place the tomato sauce back on the low heat and simmer for about 10/15 minutes. Turn off the heat and pour the olive oil on the sauce.

Directions for the risotto:
In a medium-size non-stick pot, put the butter and the chopped onion and cook until the onion softens.

Add the rice and toss to coat for 1 to 2 minutes. Pour the wine in and keep stirring until the wine evaporates completely.

Add two ladles of stock and cook, constantly stirring, until the stock is absorbed. When the stock has been absorbed, add another ladle of stock and keep cooking until absorbed, and then repeat the process adding more stock.

About 10 minutes after the first addition of stock, add the tomato sauce.

Keep cooking, constantly stirring, and add the rest of the stock little by little until the rice is creamy and cooked al dente. This will take about 18/20 minutes from the time the first ladle of stock is added. Taste the rice to check if it is necessary to add some salt.

Remove the pot from the heat, add three quarters of the Provolone cheese and the Parmigiano cheese and stir until the cheese is completely melted and you obtain a creamy risotto.

Put the risotto into the serving plates and dust the top of each plate with the rest of the Provolone cheese and, if you like so, some oregano.

We wish you all a glorious 4th of July weekend! 🙂

Francesca Xx

P.S. “She” didn’t say a word about the risotto during the dinner but I must have done something right that night because a few days later – to celebrate an exciting event that is happening right now in my life – she left a beautiful bouquet of flowers on the bench in front of our house. 🙂

Unexpected acts of kindness do not happen to me very often and I think they should be treasured, rewarded and immortalized somehow. That’s why I asked Stefano to make those flowers last forever. Curious enough – or maybe not – the colors of the flowers are those of the Star Spangled Banner – the American flag! 😍

Red, Blue and White flowers

Red, Blue and White flowers