Dive into a vegan tricolor risotto, watch Big Night (1996), and learn what it takes to live (and cook) authentically!
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“Mangia bene, ridi spesso, ama molto” translates to “eat well, laugh often, love much.” These three pillars of Italian tradition—food, laughter, and love—support a joyous life. Did you notice that “eat well” comes first? It is no secret that Italians have mastered the art of cooking.
The Story: Big Night (1996)
As Primo (Tony Shalhoub) in Big Night expresses, “To eat good food is to be close to God.” While “good meals” simply satisfy pangs of hunger, the BEST meals create a fully sensorial experience for patrons. Ears absorb every sizzle, crackle, or pop. Eyes scan rich textures and colors. Mouths water before the first bite. Tongues tingle in response to complex flavor profiles.
Chef Primo (Shalhoub) and his entrepreneurial brother Secondo (Stanley Tucci) strive for such perfection. They own and operate a quaint Italian restaurant in New Jersey during the 1950’s. In a desperate effort to save their failing business, the brothers sponsor an elaborate dinner party for famed jazz singer Louie Prima. Instead of catering to American tastes and sacrificing value, similar to their neighborhood competitors, Primo and Secondo cook with heart. From risotto to Il Timpano, all of their iconic dishes are delicious labors of love.
My Take
Inspired by his heritage, Stanley Tucci chose to co-write, co-direct, co-produce, and star in Big Night. Layered like a deep dish lasagna, his film represents the cultural and moralistic clashes between old world Italy and America. Many Italians view food as the purest form of national—and self—expression. In their minds, culinary endeavors are artistic pursuits. It is no secret that American families oftentimes eat on the go. Fast food and takeout may be convenient, but there is nothing like a home-cooked meal.
Big Night is anchored in authenticity. It turns out that Tucci wrote the foreword for an acclaimed cook book—Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, And Traditions—co-written by his Italian mother.
Read this article for more insight into the cast’s favorite Italian recipes and signature dishes. Tony Shalhoub, Stanley Tucci, Minnie Driver, and Isabella Rossellini? I’m in!
The Recipe: Vegan Tricolor Risotto
To be quite frank, I would love to make ALL of the recipes from Big Night…but I was drawn to the tricolor risotto! Three unique flavors of risotto are carefully arranged to resemble the Italian flag. Let’s celebrate the Italian way and cook with zest!
Vegan Tricolor Risotto
Equipment
- Large Risotto Pan
- Pots (3)
- Measuring Cups & Spoons
- Ladle
- Cooking Spoon
- Knives
- Blender or Food Processor
- Spoons
Ingredients
Risotto
- 9 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons vegan butter (salted)
- 3 small shallots (thinly sliced)
- 6 garlic cloves (minced)
- 3 cups arborio rice
- 1 cup dry white wine (see notes)
Basil Pesto Sauce (Green)
- ½ cup pine nuts or walnuts (toasted)
- 2 garlic cloves
- 3 tablespoons fresh lemon juice (from one small lemon)
- 4 tablespoons nutritional yeast
- ¼ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 cup fresh basil (large stems removed)
- 1 cup spinach
- 3 tablespoons water or oil (olive oil is recommended)
Mushroom Parmesan Sauce (White)
- 1 cup white mushrooms (finely chopped)
- ½ cup vegan parmesan cheese (Follow Your Heart)
- 3 tablespoons extra vegetable broth
Instructions
Risotto
- Heat your vegetable broth in a large stock pot. Warm it on low-medium heat.9 cups vegetable broth
- Add oil and butter to a large risotto pan, over medium heat.2 tablespoons olive oil, 2 tablespoons vegan butter
- Mince the garlic and slice your shallots.6 garlic cloves, 3 small shallots
- In the oil-butter mixture, sauté your aromatics (garlic and shallots) until tender.
- Mix in the arborio rice and toss to coat.3 cups arborio rice
- Pour in the dry white whine. Stir until every ounce of liquid soaks into your arborio rice.1 cup dry white wine
- Ladle in the simmering vegetable broth, one scoop at a time. Make sure each cup is fully absorbed, before adding another.
- Continue stirring for the creamiest consistency!
- Once cooked, divide the seasoned arborio rice into three different pots. You can keep each on low-medium heat.
Basil Pesto Sauce (Green)
- Pre-heat your oven to 350 degrees F.
- Toast the pine nuts or walnuts in a pan for approximately 5 minutes.½ cup pine nuts or walnuts
- In a food processor or blender, combine the toasted nuts, garlic cloves, lemon juice, nutritional yeast, salt, and pepper.2 garlic cloves, 3 tablespoons fresh lemon juice, 4 tablespoons nutritional yeast, ¼ teaspoon sea salt, ½ teaspoon ground black pepper
- Add the basil and spinach. Keep blending!1 cup fresh basil, 1 cup spinach
- Slowly incorporate the water or olive oil and pulse until combined.3 tablespoons water or oil
- Add each scoop of your green sauce to the first pot.
Mushroom Parmesan Sauce (White)
- Wash and chop the white mushrooms.1 cup white mushrooms
- Saute your mushrooms, on medium heat, with extra vegetable stock.3 tablespoons extra vegetable broth
- Sprinkle in the vegan parmesan cheese.½ cup vegan parmesan cheese
- Pour the white sauce into your second pot.
Sun-Dried Tomatoes & Roasted Pepper Sauce (Red)
- Blend the sun-dried tomatoes, roasted red peppers, paprika, and sea salt together.½ cup sun-dried tomatoes, ½ cup roasted red peppers, ½ tablespoon paprika, ¼ teaspoon sea salt
- The red sauce belongs in your third pot.
Assembly
- Warm all three pots of risotto. Layer each color onto a large serving platter in the following order: green, white, and red (to resemble the Italian flag). Garnish with leftovers and buon appetito!
Notes
- Dry white wine (with alcohol). Cooking requires a wine with higher acidity, typically described as “crisp.” A good selection includes Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon, or the like.
- This is my favorite vegan parmesan cheese!
- Hot (temperature-wise) vegetable stock helps maintain the arborio rice’s starch content.
- Arborio rice is extra special! Due to a higher amylopectin starch content, its rounded grains become firm, creamy, and chewy in texture while cooking.
