Cooking with FLARE: Meet the Couple Who Cooks Together

Ela and Matin Aldorsson—collaborators on the Toronto-based handbag and accessories line Ela, as well as on 13-month-old Tate—share their recipe for beet risotto and answer our food Qs

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cooking with FLARE

(Photo: Saty + Pratha)

What’s changed in the kitchen since you became parents?
Ela: We actually cook at home a lot more.

What makes a beautiful dish?
E: Seasonal, fresh, unprocessed ingredients, plus a lot of flavour, a lot of herbs.

Is it easier to work together or cook together?
Martin: Work together. Ela definitely takes charge in the kitchen.

What do you crave in the morning? [Martin is Swedish, Ela is Polish-born and Ontario-raised.]
M: Oatmeal. It’s very Swedish. Dark bread is also something I grew up eating. Forme, sometimes it’s really adventurous to have a croissant with a coffee.

Favourite ingredient?
E: We put lemon in everything. We even put lemon zest in eggs.

Favourite Swedish comfort food?
M: Swedish meatballs with really thick gravy and potatoes.

Swedish food you have zero taste for?
E: They have this thing—it’s a mustard caviar, and it comes in a tube. I do not get that. They put it on everything.

Best thing to eat late at night?
E: Sourdough bread with Nutella. Ohhh. That’s good.

Video Credits:
Directors/Photographers: Saty + Pratha
Food Stylist: Sarah Sweeney, Judy Inc.
Hair & Makeup: Tami El Sombati
Contributing Editor: Danielle Groen
Photo Editor: Lindsay Murrell
Acting Managing Digital Editor: Andrea Miller

cooking with FLARE

(Photo: Saty + Pratha)

Ela and Martin’s Risotto

INGREDIENTS
3 beets
2 zucchini
4 tbsp unsalted butter
6 tbsp extra-virgin olive oil
3 shallots, finely chopped
2 cups arborio rice
1⁄2 cup dry white wine
Pinch salt
6–8 cups vegetable broth or water, warmed
4 lemons, zested and juiced
2 cups grated Parmigiano-Reggiano cheese, plus extra for garnish
4 tbsp chopped parlsey
2 tbsp chopped roasted almonds

Wrap beets tightly in foil and roast in a 425° F oven for 1 to 1.5 hours, until tender. Peel and slice once cool.
Cut zucchini into thin rounds; slice rounds in half. Heat butter and 3 tbsp oil in a large sauté pan over medium-high until butter melts. Add shallots and sauté until translucent, about 5 min. Add zucchini and cook until lightly golden.
Add rice and cook until opaque, about 1 min. Add wine and salt; cook until wine evaporates, about 2 min. Add 1 cup hot broth, then simmer, stirring frequently, until rice absorbs the liquid. Add half of lemon zest and juice. Continue stirring, simmering and adding a half cup of broth, repeating once absorbed, until rice is creamy and tender, 18 to 22 min. Turn off heat. Vigorously mix in remaining 3 tbsp olive oil, remaining lemon juice and zest, and cheese.
Divide among bowls, then top with parsley, almonds, additional cheese and sliced roasted beets.
Serves 6

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Juliana’s Blood Orange Sipper
Meet Hunky Chef Michael Hunter
Meghan Markle’s Apple Butter Toast
Joy McCarthy’s Chia Strawberry Pudding
Tara O’Brady’s Rhubarb-Rose Gimlet

Heidi and Claudia’s Blueberry Pie

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