Hello guys! It’s been a few days since I last baked or cooked something. I am taking a bit of a break. I went to visit some family up in North Italy, in Vicenza: my aunt (mom’s sister), my uncle, my two lovely cousins and their husbands and kids. The weather is beautiful, sunny and springlike. The city is very nice, the kids are adorable and everybody is happy to see me after a long time. And I just have to enjoy their company, do a little bit of sightseeing and eat my aunt Rosaria’s delicacies (that includes a good Squash Risotto). She is such a good cook! I am going to post some pictures and recipes of what was for lunch today.
But first, I’ll take you on a tour with me. Yesterday we took a stroll on the hill, Monte Berico, where there is a beautiful sanctuary and an amazing view of the city from the top.
The morning started with a nice sunrise from my aunt’s terrace.
Then, breakfast at home and off to downtown. Spring is here and it is soooo wonderful!
There is an art exhibition that I don’t want to miss, it’s: “Tutankhamon Caravaggio Van Gogh: Evening and nocturnals from the Egyptians to the 20th Century”.
The venue was in the wonderful Palladian Basilica, a masterpiece in itself, that shows thousands of years of masterpieces. Awesome exhibition. From the terrace of the Palladian Basilica you overlook nice angles of the city.
On my way back to my aunt’s place, just a stop at the Teatro Olimpico, another great place to see in Vicenza.
For lunch I found: risotto alla zucca (squash risotto) and alici fritte dorate (fried anchovies). It was soooo good….
I had such a great visit, it’s sad I have to go….
But I’ll leave you with my aunt’s recipe for the Risotto. Enjoy!Print
- 4 glasses of Carnaroli Rice
- 400 g butternut squash
- 1 small onion, chopped
- 1 clove garlic, whole
- 1 stem parsley
- butter and parmigiano at the end for the creaminess
- In a medium pan add oil, onion, garlic and parsley and let it go for a few minutes.
- Remove garlic and parsley stem, then add the squash and let it cook for 5-7 minutes, stirring constantly. If it gets too dry, add some vegetable broth.
- Add rice, let it blend with the squash, then add the vegetable broth a bit at a time, always stirring so that the bottom doesn’t burn.
- Cook for 15-20 minutes, or until al dente. The broth has to dissolve and reach a creamy consistency.
- Turn off heat and add butter and parmigiano.
- Let it sit for a couple minutes, then serve.
- Serving Size: 8 persons