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Risotto Tricolore: Forza Azzurri!

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So … in case you hadn’t noticed … I’m cheering for Italy in the 2006 FIFA World Cup.

Hosted by Germany, this event promises to be a month-long celebration of "the beautiful game." The most popular sporting event in the world, the World Cup unites men, women and children in their passion for football (don’t call it soccer!).

How did football come to be called the beautiful game? Naive Cream Puff that I am I always assumed that it had something to do with the fact that generally speaking, football players are hot. Apparently this is not the case.

According to Wikipedia, football’s moniker as "the beautiful game" came about thanks to the autobiography of the man who is widely considered to be the greatest soccer player ever: Pelé. In 1977, Pelé’s autobiography was published with the title My Life and the Beautiful Game. So who’s going to argue with the greatest ever?!? Personally, I still like my "football players are hot" theory. But that’s just me.

In my family, football holds a place of extreme honour and the World Cup is considered an event so grand that regular life is justifiably put on hold.

Italy’s playing but you have to have a filling replaced? Learn to live with the pain of a toothache.

There’s a debate about which goalkeeper the Italian coach should go with but there’s no milk? Calcium is overrated.

The match Italy played three days ago is being repeated for the tenth time at 2:00 in the morning but you have to get up early for work? The boss will understand.

This is the sort of thing that goes on in my family … and we love every minute of it!

As I pondered how best to show my support for my Italian brothers, I remembered a dish that I used to prepare when I was a teenager. At that point in my life my mother was just teaching me how to cook so my repertoire was limited to dishes like chicken stock and tomato sauce. But one day, when I was 13 or 14, my dear Uncle C presented me with my very first cookbook called Vogue Entertaining:  Lunches, Brunches, Barbecues, Elegant Dinners & Cocktail Parties.

Printed in large format with full colour photos on every page, I had never seen anything like this book. In one shining moment I was hooked on cookbooks forever. As talented and brilliant a cook as my mother is, the gatherings evoked in this cookbook were like nothing I’d ever seen before. Enormous floral centrepieces, silver flatware, tall ivory candles, crystal pedestal stands, luxurious linens … I memorized every page in the book constantly amazed that people dined in such beautiful settings. One hundred plus cookbooks later, I have only Uncle C to blame … or thank!

In any event, one of the very first recipes that I was drawn to in this book was a recipe for Risotto Tricolore (Tricoloured Rice). Admittedly, the idea of colour coordinating food may seem a bit over the top nowadays.  Yet somehow, in the 1980s, this dish struck me as the height of sophistication. It is one of the very first dishes that I can recall preparing on my own. At that time, to be allowed to cook unsupervised in my mother’s kitchen was truly momentous. I remember feeling grown up and proud. And best of all the rice, although somewhat garish to look at, was delicious.

So today I wave my proverbial flag in the form of a rice dish. I send all my best wishes to the Italian team and hope that as in 1982, we can celebrate the championship of the most beautiful game on earth.

Forza Azzurri!

Dscn2073

Risotto Tricolore

Adapted from Vogue Entertaining.

  • 7 tablespoons butter
  • 1 yellow onion, chopped finely
  • 2 cups Arborio rice
  • 3/4 cup dry white wine
  • 6 cups chicken stock
  • 4 tablespoons chopped flat leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1-1/2 tablespoons tomato paste
  • 1-1/2 cups freshly grated parmigiano
  • salt to taste
  1. In a large skillet, melt 4 tablespoons of butter. As soon as the butter is melted, add the onions and cook over low heat for 5 minutes. Be careful not to burn the onions.
  2. Add the rice and stir several times to coat with the butter and onions.
  3. Add the white wine and stir constantly until the wine has evaporated.
  4. Increase the heat to medium and slowly begin adding the chicken stock, one cup at a time. I found that 6 cups of chicken stock was more than enough but be sure to have extra on hand should you need it.
  5. As you add each cup of stock, stir the rice frequently to ensure that it doesn’t burn or stick. As each cup of stock is absorbed by the rice, add the next cup.
  6. Once the rice is cooked, add the remaining 3 tablespoons of butter and 1 cup of the grated parmigiano. Mix well.
  7. Divide the rice into three portions. Keep one portion in the skillet, and put the second and third portions in two separate pots.
  8. Add the chopped parsley and basil to one portion, mix well.
  9. Add the tomato paste to another portion, mix well.
  10. Taste all three portions and adjust seasoning accordingly. If necessary, add more grated parmigiano.
  11. Arrange the rice on a serving platter so that you have the green rice, then the white rice and then the red rice, which represent colours of the Italian flag. Serve immediately.
  12. Enjoy!

Note:  This recipe serves 4-6. Leftovers can be refrigerated and reheated the next day.

The lovely Paz of The Cooking Adventures of Chef Paz has invited me to participate in From My Rasoi #6.  From My Rasoi, initially created by Meena of Hooked on Heat, is an event where people share food and stories from their own kitchens. How could I ont participate?!? This post is my entry for that event. Thank you Paz and thank you Meena!

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36 Comments

Kat

06/9/06 at 3:41 am

Go Italy! Anything for a good foodie tailgate party for me :)
Your risotto looks very good, Ivonne!

Enjoy the weekend!

Andreea

06/9/06 at 5:19 am

I love the link with the World Cup. Nice touch. Forza Azzuri indeed, although I promised to cheer for England as well :) And … love the risotto.

Tanna

06/9/06 at 5:36 am

I find it incredible that you have such a beautiful first cookbook story! Awesome. Great family. Hope your team does you proud.
Lovely post, risotto looks divine and I’d love some. Would it be OK to put a little spinach in the green one? I always have a huge bag on hand, just love the stuff.

kalyn

06/9/06 at 7:56 am

Lovely and very inventive.

julie

06/9/06 at 8:27 am

as always…simply beautiful!!!

Lori

06/9/06 at 8:38 am

Forza Italia! I’ll never forget what you taught me.

Gourmet

06/9/06 at 9:03 am

;-) Great Ivonne!!!
And delicious…
Kisses
Sandra

Lis

06/9/06 at 9:34 am

I’ve been craving risotto for days now - how did you know? This is very cute and looks yummy! Loved the story - as always =)

renne

06/9/06 at 10:14 am

How very clever to have a risotto representing the Italian flag. I’ve just been to Rome and am in love with everything Italian! But, I will be cheering for my own team. This partisanship is where all the fun is.

Kate

06/9/06 at 10:37 am

J is a risotto nut and he’s spying over my shoulder and freaking out right now. Beautiful photo!

Tania

06/9/06 at 11:40 am

Hey … shouldn’t those colours be red, gold, and black?? Deutschland! (clap clap clap) Deutschland! (clap clap clap)

Baking Soda

06/9/06 at 11:40 am

Hmm, your rice looks great but if you don’t mind I’ll opt for the right color (or.. the color on the right)and pretend it’s ORANGE! Go Holland! With four boys in da house football is hot, and they tolerate my opinion on the players being hot. And I have to grant you that, the Azurri beat Holland in looks…Inzaghi, Nesta, and the boys favourite del Piero

Vernicious Knids

06/9/06 at 12:00 pm

My first ever “colour coordinating food” was marble cake (and it was made unsupervised!)…

I finally get the chance to cheer on my home country in the World Cup…Australia!!! Though with Brazil and Croatia in the same group, I may not get to cheer for long :( And funnily enough my current “home” country, Japan, is in the same group!

Danielle

06/9/06 at 12:21 pm

I love the story of your first cookbook. I can’t remember mine; all I remember is watching my mother and grandmother cook, and my father sometimes, and a house full of cookbooks that my mother would buy, flip through once, and then ignore forever thereafter.

Luisa

06/9/06 at 12:29 pm

I have to agree with Tania… ;) but that’s where my loyalties lie.

Ivonne

06/9/06 at 1:35 pm

Hi Kat,

Thanks and here’s hoping Italy wins!

Hi Andreea,

Actually I secretly also wish England well!

Hi Tanna,

Thanks so much! I think adding spinach to the green portion would be a great idea! And it would probably end up being more green and look better.

Hi Kalyn,

Thanks!

Hi Julie,

Thanks so much and thanks for stopping by!

Ciao wee Lori!

Now that we have you on our side we simply must win!

Ciao Sandra,

Baci e viva l’Italia!

Hi Lis,

Now you have an excuse to show those Italian roots!

Hi Renne,

Well I can’t blame you for cheering for your team … and thanks for visiting.

Hi Kate,

Well what are you waiting for? You have to make it for J!

Hi Tania,

Please keep your German propaganda off my blog! Everyone knows Italy is going to win. (clap clap)

Hello Baking Soda!

My personal favourite is Vieri!

Hi VK,

Well here’s hoping one of your “home” countries makes it through to the next round!

Hi Danielle,

I guess I still remember it because I still have it. Some of the recipes are actually quite amusing and I would never make them. But the Risotto Tricolore is a favourite.

Ciao Luisa,

You should be cheering for the Azzurri … !!! Thanks for stopping by.

melissa_cookingdiva

06/9/06 at 1:36 pm

Nice, nice, and totally nice :) What a great idea!!!

Rorie

06/9/06 at 2:21 pm

I think ‘yum’ says it all.

Rachel

06/9/06 at 3:14 pm

What a fabulous idea! I wonder what we could do for the England flag . . . strawberries and cream anyone?

Mommy

06/9/06 at 3:35 pm

Ivonne,

The whole family was impressed when you presented the Tricolore risotto as one of your first cooked meals…it showed you are proud of your Italian heritage.
I’m proud of you…and
we will continue sharing my kitchen.

Forza Azzurri!!!

Mommy

Geneve

06/9/06 at 6:00 pm

There seems no better way for a “foodie” to show their support…
I love the story of how you came upon this recipe.

Susan in Italy

06/9/06 at 6:04 pm

Oh yum! Italian fans need a little forza for the World Cup ever since the Moggi game-fixing scandal broke.

Ivonne

06/9/06 at 7:41 pm

Ciao Chef Melissa,

I’m so glad you like it!

Hi Rorie,

Thanks!

Hi Rachel,

Now that’s an idea! You could make a cake and decorate it whipped cream, strawberries and blueberries!

Hi Ma!

Thanks … even though I know I drive you crazy in the kitchen sometimes … I appreciate it!

Hi Geneve,

Thanks!

Hi Susan,

I hear you! Here’s hoping they can put that behind them.

Haalo

06/10/06 at 3:45 am

The Italian flag has never looked more delicious! Bravissima!

lobstersquad

06/10/06 at 1:03 pm

The Azzurri are Spain´s enemies, always kick us out, so even if I love your post, I can´t cheer for them. But I think I´ll do some rice like this, with saffron for the yellow in the flag. let´s see how we do. This is very exciting.

Paz

06/10/06 at 2:07 pm

Beautiful game and beautiful looking rice! ;-)
I’m voting for Italy — along with some other teams. I know, it sounds confusing… don’t ask. ;-)
Paz

bcinfrance

06/11/06 at 3:32 am

What fun! It wouldn’t be as lovely with colors from the French flag, I think one would have to make some sort of tart with blueberries and raspberries…

Ivonne

06/11/06 at 10:36 am

Ciao Haalo,

I couldn’t agree with you more!

Hi Lobstersquad,

I completely understand that you can’t cheer for Italy! That’s the beauty of the World Cup … hope your saffron rice turns out lovely!

Hi Paz,

Well of course you’re voting for Italy! You’re Italian … or at least I’m making you an Italian!

Hi bcinfrance,

You know someone else mentioned that idea and I think it’s a great one. You should give it a try. Of course I will insist on a piece …

rob

06/11/06 at 12:19 pm

Tifo anch’io per gli azzurri quest’ anno. Non vedo l’ora della prima partita domani.

Complimenti per i risotti.

Forza Italia!

Nazca

06/11/06 at 12:21 pm

Christmas has nothing on the World Cup. Nothing brings people together better than football. Save food of course! I’ll be shouting for all teams. As a tribute to your risotto, I’ll make an English-Italian fusion of pizza. With a mozzarella background and two rows of tomato in a cross shape ;-)

Liza

06/11/06 at 1:54 pm

Lovely !
Of course I’ll cheer for France, but I have to say that their chances seem pretty limited. If they lose early in the competition , I’ll root for Italy, I promise!

Pamela

06/12/06 at 4:29 pm

Oh how love risotto!!!

Thalie

06/12/06 at 9:37 pm

I ‘m not a football fan but I love this risotto !!
yummi !

Ivonne

06/14/06 at 10:49 am

Bravo, Rob!

Forza Azzurri!

Hi Nazca,

You are so sweet! Can’t wait to see your pizza!

Bonjour Liza,

Merci! Merci! Merci!

Hi Pamela,

I’m glad you like it!

Hi Thalie,

Many thanks for stopping by!

barbie2be

06/14/06 at 11:34 pm

this looks awesome! go italy!

Ivonne

06/28/06 at 1:49 pm

Hi Barbie2be,

Yes … FORZA AZZURRI!

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