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The Guardian
5 days ago
- Entertainment
- The Guardian
Rachel Roddy's recipe for courgette, goat's cheese and lemon risotto
As Venice braced itself recently for another wedding, I had been thinking back to last September, when Adriana and Thom exchanged vows in the cavernous cool of the boathouse belonging to Burano's rowing club. Following the ceremony, the double doors were opened wide, so friends and family could line the ramp all the way to the edge of the lagoon. There, standing majestically at the end of a green gondola, was Adriana's childhood friend Giulia, a champion of voga Veneta, or Venetian rowing, ready to take the couple to the other side of the island for lunch. While Giulia rowed Adriana and Thom around the island, the rest of us walked across it to Trattoria Da Romano, where Adriana's family have celebrated for lifetimes, and it was completely given over to our euphoric wedding party. I am sure I would remember all seven courses (several of which involved more than one dish) even if I didn't have the menu memento stuck to our fridge with a cat magnet. What I remember most vividly, though, is the fish risotto, because Adriana told me to get near enough the kitchen door to see how energetically the chefs beat it, and how soft and rippling the texture was. It was a perfect example of risotto all'onda, which means 'risotto with a wave'. It thickens during the passage from pan to plate, becoming dense and creamy and moving slowly in a sort-of ripple on the plate (I was really taken by the way the waiters tapped the plate to even out the rice). Seeing both the beating and the serving made me realise that I still have much to learn when it comes to getting the consistency right. For now, I find it helpful to think of the consistency as being closer to creamy porridge than to rice: loose but not soupy. With this in mind, this week's recipe is a novice risotto with courgettes, which is also helped by the addition of cream cheese. Serve immediately with very cold white wine. And, for afters, and also inspired by Adriana and Thom, a mixture of lemon sorbet, vodka and prosecco, AKA sgroppino. Serves 4 4 medium courgettes 1.6 litres vegetable brothOlive oil 30g unsalted butter 2 shallots, peeled and finely diced400g carnaroli rice 100g mild goat's or cream cheese 30g parmesan, gratedFinely grated zest of 1 unwaxed lemon Top and tail the courgettes. Grate two of them on the coarse side of a box grater, and cut the other two into thin slices with a mandoline or sharp knife. Pat the slices with kitchen towel, then rub with olive oil and cook on a griddle pan until tender and marked with lines. Cut the grilled courgettes into thin strips and keep warm. Put the stock in a pan at the back of the stove and bring to a gentle simmer. In a heavy-based wide saucepan, warm two tablespoons of olive oil and 10g of the butter, then gently fry the shallots until soft. Add the grated courgettes and move them around for a minute, then add the rice and stir so it clatters against the sides of the pan for two minutes – it should be glossy and glassy. Add a ladle of broth, stir until it's absorbed, then repeat, adding broth and stirring over a low-medium heat that keeps the risotto barely simmering, for about 17 minutes, until the rice is plump and the consistency is soft and rippling – like a creamy porridge, but not soupy. Take off the heat, beat in the butter, goat's cheese or cream cheese and parmesan, then stir or, better still, jolt the pan so the risotto comes up and over in a wave that mixes the ingredients and also loosens starch. Meanwhile, very quickly reheat the strips of courgette in a pan, then add the lemon zest. Divide the risotto between four plates, bash the sides of the plates so the risotto spreads, and top each serving with a little pile of grilled courgette strips.
The Guardian
6 days ago
- Entertainment
- The Guardian
Rachel Roddy's recipe for courgette, goat's cheese and lemon risotto
As Venice braced itself recently for another wedding, I had been thinking back to last September, when Adriana and Thom exchanged vows in the cavernous cool of the boathouse belonging to Burano's rowing club. Following the ceremony, the double doors were opened wide, so friends and family could line the ramp all the way to the edge of the lagoon. There, standing majestically at the end of a green gondola, was Adriana's childhood friend Giulia, a champion of voga Veneta, or Venetian rowing, ready to take the couple to the other side of the island for lunch. While Giulia rowed Adriana and Thom around the island, the rest of us walked across it to Trattoria Da Romano, where Adriana's family have celebrated for lifetimes, and it was completely given over to our euphoric wedding party. I am sure I would remember all seven courses (several of which involved more than one dish) even if I didn't have the menu memento stuck to our fridge with a cat magnet. What I remember most vividly, though, is the fish risotto, because Adriana told me to get near enough the kitchen door to see how energetically the chefs beat it, and how soft and rippling the texture was. It was a perfect example of risotto all'onda, which means 'risotto with a wave'. It thickens during the passage from pan to plate, becoming dense and creamy and moving slowly in a sort-of ripple on the plate (I was really taken by the way the waiters tapped the plate to even out the rice). Seeing both the beating and the serving made me realise that I still have much to learn when it comes to getting the consistency right. For now, I find it helpful to think of the consistency as being closer to creamy porridge than to rice: loose but not soupy. With this in mind, this week's recipe is a novice risotto with courgettes, which is also helped by the addition of cream cheese. Serve immediately with very cold white wine. And, for afters, and also inspired by Adriana and Thom, a mixture of lemon sorbet, vodka and prosecco, AKA sgroppino. Serves 4 4 medium courgettes 1.6 litres vegetable brothOlive oil 30g unsalted butter 2 shallots, peeled and finely diced400g carnaroli rice 100g mild goat's or cream cheese 30g parmesan, gratedFinely grated zest of 1 unwaxed lemon Top and tail the courgettes. Grate two of them on the coarse side of a box grater, and cut the other two into thin slices with a mandoline or sharp knife. Pat the slices with kitchen towel, then rub with olive oil and cook on a griddle pan until tender and marked with lines. Cut the grilled courgettes into thin strips and keep warm. Put the stock in a pan at the back of the stove and bring to a gentle simmer. In a heavy-based wide saucepan, warm two tablespoons of olive oil and 10g of the butter, then gently fry the shallots until soft. Add the grated courgettes and move them around for a minute, then add the rice and stir so it clatters against the sides of the pan for two minutes – it should be glossy and glassy. Add a ladle of broth, stir until it's absorbed, then repeat, adding broth and stirring over a low-medium heat that keeps the risotto barely simmering, for about 17 minutes, until the rice is plump and the consistency is soft and rippling – like a creamy porridge, but not soupy. Take off the heat, beat in the butter, goat's cheese or cream cheese and parmesan, then stir or, better still, jolt the pan so the risotto comes up and over in a wave that mixes the ingredients and also loosens starch. Meanwhile, very quickly reheat the strips of courgette in a pan, then add the lemon zest. Divide the risotto between four plates, bash the sides of the plates so the risotto spreads, and top each serving with a little pile of grilled courgette strips.
Glasgow Times
7 days ago
- Entertainment
- Glasgow Times
13 London restaurants named among UK's best and the 1 winner
The list highlighted Britain's 100 best local restaurants for 2025, celebrating the "spotlight brilliant, independently run venues that define affordable and accessible dining across Britain." Now in its 15th year, the Best Local Restaurant awards are chosen by anonymous inspectors who travel around the UK to put the many nominations to the test. Among the lucky few named by The Good Food Guide were 13 London restaurants, with just one the best. The 13 London restaurants named among the UK's best The overall winner for London was Ida in Queen's Park, with the full list of named spots as follows: Ida, Queen's Park (London winner) Giulia, Shepherd's Bush Home SW15, Putney Les 2 Garçons, Crouch End Chuku's, Tottenham Lorne, Victoria Miga, Hackney Paulette, Maida Vale Brutto, Farringdon Mambow, Clapton The Lacy Nook, Walthamstow Slowburn, Walthamstow Cinder, St John's Wood Ida first opened its doors in 2007 in a Grade II listed corner shop and is family run by husband and wife team, Avi and Simonetta, along with their three children. Sharing what the aim of the restaurant was, the website for Ida reads: "The dream was to recreate the kind of simple, home-cooked Italian food." Ida's specialty is fresh pasta and gnocchi, all made in-house, with everything made fresh every day. Discussing their win, Ida's owner, Simonetta Wenkert, said: "Winning Best London local restaurant couldn't make us happier. "We are nothing without our neighbours, and love being part of the community here on Kilburn Lane. "There's no better feeling than watching our customers' children grow up and return with families of their own. "We are grateful to everyone who has supported us in the almost twenty years we have been here, as well as to our small but mighty team." Recommended Reading On the online review website Tripadvisor, Ida has an impressive 4.1 out of 5 rating with one happy guest sharing: "Little gem in residential Queen's Park area. "Lovely warm atmosphere with very good Italian specialities where quality is kept high." Another guest wrote: "Lovely little local Italian restaurant, special atmosphere, good food and very friendly staff."
Top Gear
15-07-2025
- Automotive
- Top Gear
Alfa Romeo boss: 'Quadrifoglio can be BEV, but it can also be ICE'
Interview CEO Santo Ficili talks to TG about what the future looks like for Alfa Romeo Skip 5 photos in the image carousel and continue reading By law, Alfa articles start with an Italian exclamation. Here goes: mamma mia , the petrol Quadrifoglio lives! Bravissimo ! Etc. Until recently Alfa planned the next Giulia and Stelvio as all electric. Now, CEO Santo Ficili says that's changed. Tariff chaos and a slow in the EV transition mean that flexibility is a must. 'There will be PHEV and HEV and BEV.' He goes on. 'My dream is to keep alive the Quadrifoglio. We can't forget this. Quadrifoglio can be BEV, why not? But it can also be ICE.' Viva V6. Advertisement - Page continues below The electric Alfas will be first, with Stelvio at the end of this year and Giulia next – main versions first then Quadrifoglio. They can have up to 800V for fast charging, big batteries for long range, and rear or twin motors. Ficili says they are having a last minute front end redesign, so they have enough cooling intakes for petrol engines. 'The design must be in line with the other models that we want to launch.' You might like How will Alfa make cars that feel different from the rest of the sprawling Stellantis Group's? 'I think the Alfa Romeo brand is Italy, is red or rosso in Italian, and is sport. Italian. Red. Sport. We need to find the right balance between these three. What I want for the product is Alfa Romeo only.' Design is the first element of this Alfa character, explains Ficili. 'When you look at the car, you must understand immediately it is an Alfa. And the driver must have everything under control. So I'm not imagining tonnes of things around you that don't help. Advertisement - Page continues below 'We need the right balance between suspension, steering, absorption, exhaust and engines to find the right handling of the car.' But there's a problem. Stubbornly low sales. Alfa hyped the Tonale and Junior as sales boosters because small and compact crossovers dominate today's market. But actually Alfa monthly sales are the same as five years ago, when the MiTo and Giulietta were in their death spirals. I mention I've lost count of the number of previous Alfa bosses who said sales would double, only to see them fall. 'We need to keep the customers who are in love with Alfa – and there is a long queue, because of the legacy, the racing, the glory, the product we created in the past.' OK, but why aren't the people in this queue buying your cars? And how do you build buzz for Alfa among people who don't actually know much about all that? 'Junior is the right model to satisfy younger people. A bridge between new customers and the older Alfisti.' He says it's doing well. Meanwhile the Tonale, which started quite strongly then tailed off, will get a deep facelift late this year. Thank you for subscribing to our newsletter. Look out for your regular round-up of news, reviews and offers in your inbox. Get all the latest news, reviews and exclusives, direct to your inbox. With that and the next Stelvio and Giulia, there'll be a freshness about Alfa's range that it hasn't had for many years. Even so, Alfa will always be small. 'We aren't BMW.' Indeed. BMW, with its much bigger range, sells 20 times as many as Alfa. But then Alfa is just a small part of the huge Stellantis Group and gets lots of synergies. The challenge is to make its cars different from the related brands. To help keep the Alfa flame burning bright, there will be more of the high end specials like the 33 Stradale, once its two-year production run is over. 'If I can also search for synergies with Maserati, we can imagine for sure to make products like this. We had the 8C, 6C, 4C. It's easy. Why? Because I can look in the past of Alfa Romeo.' But it's £1.7m a copy. I mention that if Alfa is making pretty ordinary small crossovers like the Junior, it has to earn the right to its name by also having more distinct cars at a less extreme price than the 33. He says the 33 will be a design influence. 'We can consider parts of this design, and move from these to the future models.' From 1950 to 2010 Alfa made so many gorgeous and relatively affordable coupes and spiders. 'There is space to work in the smaller segments: coupe, spider. But this is not our priority now, because now we need the models that can deliver volume that can sustain the brand.' There's simply too much turbulence, too much uncertainty, to have the luxury of launching minority cars. 'We need to consider the two years ahead that are not so clear. And then we'll see.'
Toronto Sun
12-07-2025
- Entertainment
- Toronto Sun
Nattie Neidhart talks WWE Evolution and her recent run in NWA, ROW and EVOLVE
Nattie Neidhart (centre) with Giulia and Stephanie Vaquer. (Nattie Neidhart photo) WATCH BELOW: On the latest episode of No Holds Barred, Postmedia wrestling writer Jan Murphy and Postmedia's Rob Wong are joined by WWE superstar and Toronto Sun guest columnist, Nattie Neidhart to talk about this weekend's WWE Evolution PLE, and what she has learned from her recent matches in NWA, ROW and WWE Evolve. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account World Relationships World Toronto Blue Jays MLB
