When guests hear that Ibiti Projeto values local talent, it's not marketing. It's lived reality. Beautiful stories like Mary's - who teaches vegan taioba risotto - show how dedication and opportunity transform lives.
Mariana Cristina da Silva, or Mary, started out as a helper. She went through various stages, took courses in gastronomy, learned dish design and today proudly holds the position of chef de partie at the vegetarian restaurant Yucca, in the city. Ibiti Village.
But what does a starting chef do?
"I take care of the technical data sheet for the dishes, I coordinate the kitchen team, I do the opening and closing checklist, the events checklist... The idea is to improve the processes. It's challenging, but it's good," she says, confident in her work, which she carries out with seriousness and responsibility.
Six years ago, when Mary entered Ibiti Projeto, in the shop run by Tati, Dona Odete's daughter, she had no idea that one day she would specialize in vegan cooking. "I got the hang of putting together a meat-free dish. I've learned a lot here, I didn't know about PANCs (Non-Conventional Food Plants), like bertalha, ora-pro-nóbis..."
"Food has to smell and taste good. And what gives it the touch are the spices: garlic, onion and love. Whatever is happening, when we're cooking, our hearts are in charge." This is how she also gives her weekly gastronomy classes at the Life School, where her daughter Yasmin studies. "The children have already learned how to make vegan dishes such as pizza, cake, cheese bread and even risotto!"
It is precisely this recipe that she is sharing with us now: a taioba risotto with crunchy ora-pro-nóbis leaves, straight from the Yucca kitchen to your home. But if you prefer, come and enjoy the dish on one of these fall days, enjoying the relaxed atmosphere of the restaurant Yucca and the beautiful mountain scenery.
The decoration is made up of freshly picked edible flowers from the restaurant's own flower beds!
Thanks, Mary! Good luck with this!
Vegan Taioba Risotto
Ingredients
- 2 cups arborio rice
- 1 large onion, chopped (brunoise)
- 3 chopped garlic cloves (brunoise)
- 4 tablespoons of olive oil
- 1 cup dry white wine
- 1 liter of hot vegetable stock
- 1 cup vegan cheese (grated or creamy)
- 300g torn taioba
- Salt to taste
- Roasted ora-pro-nobis leaves (to finish)
How to prepare
Sauté the onion and garlic in the olive oil until golden. Add the arborio rice and sauté for another 2 minutes. Add the white wine and stir until it evaporates. Gradually add the vegetable stock, stirring constantly. Cook for about 20 minutes, until the rice is al dente. Add the vegan cheese, then the taioba and cook until it wilts. Finish with the crunchy ora-pro-nóbis leaves on top.
Tip: Serve fresh with a drizzle of olive oil and freshly ground pepper
