The “V” Word continues its celebration of VeganMoFo, the month of vegan food, with this year’s theme: “If TV Celebrity Chefs Went Vegan.” Most of the celebrity chefs I will pick are ones I like, some may be ones I don’t like but have something to say about. Today’s celebrity chef fits both categories.
More than his culinary and business acumen, Ramsay may be best known for his personality. He can be volatile, rude, profane and downright mean to people. Perhaps that behavior stems from the fact that he had a violent and abusive childhood at the hands of his alcoholic father (the shrink in me is always on duty).
That experience must have stuck with him (though not enough to get him to stop cooking or eating animals) because on Season 3 of Hell’s Kitchen, Ramsay really laid into a contestant who put chicken stock into a diner’s vegetarian risotto. That scene was never aired but appears on the DVD of the show. She almost got eliminated for it. And on another of his shows, Ramsay adamantly stated that a restaurant chef must be prepared to serve all types of guests including vegetarians.
Since Gordon Ramsay now understands and insists that a vegetarian risotto should NEVER have chicken broth in it, I thought I would go one further and make a vegan risotto. And in the spirit of breaking the rules, I made it with brown rice rather than arborio rice because brown rice is healthier and the only rice I use (if it’s white, it ain’t right).
My risotto also has Portobello mushrooms and vegan blue cheese crumbles. It’s rich, creamy and full of flavor. The only thing missing from my risotto is the bloody chicken stock because the one thing vegan food never is, is bloody. Enjoy!