06.26.2015

The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi

A new vegetarian recipe for our special lunches prepared with care and creativity

  • The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi
  • The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi
  • The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi
  • The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi
  • The Slowear Showcooking sessions: blueberry risotto by Marco Pozzi

Film director, professor, vegetarian cuisine enthusiast and friend Marco Pozzi has come to our showroom today for a special Showcooking Session. Marco cooked a magnificent blueberry risotto for us and our clients, and we seized the opportunity to ask him a few questions about himself.
 
SJ: You have quite and impressive curriculum. What do you do for a living?
MP: I’ am a cross-media communicator. After graduating at Università Cattolica in Milan, I taught Social Communications at the same University for a few years, then one day I accidentally discovered my love for the film industry and moved to Rome. I volunteered as an assistant to quite a few big names, including Mario Monicelli.
In 1995 I shot my very first short movie, and my second one, Doom, released in 1996, was awarded at Venice Film Festival. In the year 2000 I released my first feature film, and started doing some commercial work (mostly corporate videos and TV commercials); I shot a series called Bradipo (2001-2002) for MTV Italia and a couple of documentaries on the Italian resistance movement, which were presented at international comoetitions including venice and Berlin film festivals.I currently own a ‘creative factory’ called Quelquechose, specializing in audiovisual contents for a variety of brands.
 
SJ: Can a film director live exclusively on shooting films in today’s Italy?
MP: I honestly doubt it. Only a few great directors manage to do that  - huge talents like Matteo Garrone and Paolo Sorrentino.
 
SJ: Let’ Talk about today’s recipe: why did you choose a vegetarian dish?
MP: I have been a vegetarian for 20 years. I like to think of myself as a “vegetarian by nature”: I never really liked meat, even as a kid my parents had fo force me into eating it! To me, it’s really just a matter taste.
 
Here is Marco’s blueberry risotto recipe:
 
Serves 4
360g rice (arborio or carnaroli)
Extra virgin olive oil
1 glass dry white wine
Vegetable stock
80g fresh blueberries
0,30l blueberry and apple juice
1 small scallion
100g grated parmesan cheese
100g fresh goat’s milk ricotta
 
Chop the scallion finely, sauté it with olive oil, add the rice and simmer with white wine until evaporated. Cook in vegetable stock and juice on low heat and add parmesan when almost ready. Cream with ricotta. Decorate each serving with fresh blueberries.

Author : The Slowear Journal

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