Janne Kataja shows by hand how easy risotto is made.
Good food and wines are an important part of being an actor and presenter Janne Katajan family Easter celebration.
Kataja’s favorite food country is Italy. He plans to prepare dishes inspired by it for his family at Easter.
Black beet risotto is one of Kataja’s favorites.
– It doesn’t take long to make risotto. It is much easier than usually imagined, encourages Kataja.
He wonders why risotto has gained a reputation as a difficult dish.
For many people, asparagus is an ingredient in Easter risotto, but Kataja chooses her favorite black root, also called the poor man’s pole asparagus. Blackroot may seem tricky because it starts to darken immediately after peeling. Kataja has a tip for this trouble. First of all, peel as little as possible, because the refined taste is on the surface of the root. Mustajuuri should be peeled under cool, running water. Put the peeled black beet in a bowl with vinegar and water.
Janne Kataja relaxes while cooking. Pasi Liesimaa
One of the secrets of good food is seasoning. Juniper encourages bold seasoning.
– People think that spicy food equals hot food. I’m not a fan of hot food myself, but food must definitely have flavor.
Spices are even so important to Kataja that he has developed his own spice series together with Maustepörssi.
Eating time is also very important to Kataja. They have a friend or friends over for dinner almost every night. Friends are an important part of dining.
– We rarely eat only among our own family. I have a food philosophy that if you eat alone, you will also die alone.
Riihimäki’s entertainment mafia, as Kataja playfully calls them, is a familiar sight at the table. Most of the time, Janne cooks at the hearth, but we also cook together Krista– with a spouse.
Janne Kataja loves the taste of black root. Pasi Liesimaa
For Kataja, cooking is a way to relax and create something concrete. He compares it to fine art and composing. When there are successes in the kitchen, Kataja writes them down, but otherwise she cooks with a relaxed attitude.
Although Kataja herself does not eat meat other than ground beef, she still prepares food for others from many other meats.
– I can add spices based on the scents, and of course Krista will tell you if any more spices are needed.
Partly because of her dietary restrictions, Kataja has become a good cook. When you make it yourself, you know what you’re eating.
In addition, the profession of a performer has its own share in the development of cooking skills. There is not one or two times when Kataja has waited for the gig to start in the restaurant’s kitchen. There, he has watched professionals work, and the next day tried the same things himself at home.
In addition to its food culture, Italy is also an important part of Kataja’s life. In addition to waiting for Easter, the Kataja family’s spring includes a few trips to Italy with a tourist group of almost 50 people and just among the family.
At Easter, however, we are at home in Riihimäki and gather together as a family around a long table.
Janne Kataja’s dining table is usually always accompanied by friends. Pasi Liesimaa
Jannen’s black beet risotto
8 dl onion soup (water + French onion soup powder)
3 dl risotto rice
2–2.5 dl of white wine
300 g of black root
1 sweet onion
0.25 tsp white pepper
2 tablespoons of Janne Kataja seasoning (including salt, onion, garlic, chili, basil, chives, black pepper, allspice, chives, parsley)
win
75 g grated parmesan
salt
1. Cook the onion soup.
2. Wash and peel the black beet, put it in vinegar water immediately after peeling, so that the surface does not darken. Chop the black beetroot and leave it in the vinegar water to wait.
3. Fry the chopped onion in a pan in butter, add rice and saute.
4. Pour in the wine and stir. When the wine is absorbed, add a third of the onion soup to the rice and stir. Add the chopped black carrots to the rice. Let the liquid soak into the rice and repeat until the rice is cooked. It takes about 20 minutes.
5. Season the risotto. Grate the parmesan and add to the risotto.
6. Taste and season if necessary.