“When I was a young Chef, I felt anxious and overwhelmed about the idea behind a personal creation. The idea of creating came easy, but that of really moving the body, mind and soul a of human palate, made me felt afraid of rejection.
So, my solution was to dig deep into my memories of the best dishes that inspired me to actually cook. I took my family’s classic dishes and added my twist! This dish is an Italian classic, the risotto, where I swapped Arborio or other high starch rice with quinoa (F50F).
The dish is a bit tricky, but the final mouthful is worth it. Here are other Future 50 Foods that mix well with the dish: Parsley stems, beet tops, walnuts as a cream, nopal (a Mexican favourite), and hemp seeds for an essential fatty acid kick.”
Social handle: @aldoariasc