Ina Garten makes risotto with a tall fan

designer Daniel Rosebery He remembers his first encounter with Barefoot Contessa, author of the cookbook Ina GartenHis successful series on the Food Network, in 2006, during his freshman year at the Fashion Institute of Technology in New York. Instantly becoming addicted to the show, the joking Garten warmly welcomes viewers to her kitchen in East Hampton, New York, and guides them through preparing exquisite classic, often French-inspired fare. “From the moment I saw Ena’s world, I wanted to be a part of it,” Roseberry says.

Later, as a designer in Tom BrownHe lived long days during fashion weeks coming home to watch episodes of Barefoot Contessa. “It was the ultimate self-soothing exercise for me,” he explains, adding that his entire family quickly became fans too; The Roseberry family now fills their holiday tables every year with nothing but Garten plates. “Ina taught me everything I know in the kitchen,” he says. “But more than that, I really think it defined what cooking and entertaining meant in America.”

T editor, Hanya Yanagihara, is a friend of Roseberry and knew his passion for Garten’s work. So when T was hoping to enlist Garten in the first episode of a new video series, T 101, where he teaches another creative how to make something, we approached Roseberry, who jumped at the chance to roll up his sleeves with his tall idol. . Garten, who is as famous for her cheerful gatherings as she is for her food — often invites her friends to share a meal at Barefoot Contessa, and this year debuted a new show called Be My Guest where she cooks with visiting celebrities such as Chef Marcus Samuelson and actress Emily Blunt — accepted nicely. And so in August, Roseberry from Paris, where he has been the creative director of famous French house Schiaparelli since 2019, traveled to Garten’s house for a lesson on how to cook risotto, a dish he had never made before. The meeting was the beginning of a friendship that, in Roseberry’s mind, had been many years.

At first glance, 74-year-old Garten, with her easy-going charisma and thrifty approach to food, might seem like an unlikely influence on 37-year-old Rosebery. At Schiaparelli, he injects modern red carpet charm into a nearly century-old brand famous for its founder’s crazy, surrealist-inspired vision. Prior to that, as Head of Design at Thom Browne, he produced meticulously designed collections with a radical transcendent advantage. However, the two creative forces have many things in common: a love of Chambray shirts, for example, but also a solid spirit, a strong work ethic, and a willingness to take risks. As Garten says of tête-à-tête, “We come from different fields, but we see so many things between food and fashion in exactly the same way. We started talking and didn’t stop until it was time for him to go – and I don’t remember ever having that experience with someone.”

While chatting with Roseberry, Garten is reminded of her early days studying fashion design at Syracuse University, before turning to work and embarking on the path that would lead her to culinary stardom. (Her latest book, “Go-To Dinners,” which includes recipes for hassle-free dishes like Overnight Mac & Cheese and the One-Pot Oven Risotto she makes using Roseberry, was published Oct. 25; she also has a diary and an interior design book in the works.)” I completely forgot that other side of myself, the side that came back to me when I spoke to Daniel,” she says.

Roseberry, for his part, told Garten that she, along with his mother, is the only person he looks to for inspiration when making bold career moves — like leaving New York-based Tom Brown after more than a decade to revitalize at the time. A somewhat nod to the Parisian fashion house. “A lot of Inna’s philosophy has contributed to the way I think about being a creative director,” says Rosebery. “It’s all about defying expectations. She always says, when people expect something fancy, you do something very earthy, and vice versa. And that mindset was something that I brought to Schiaparelli, in a way.” His Spring 2023 ready-to-wear collection reflects this sentiment, marrying everyday silhouettes with ultra-luxe, couture-like details, as in a silver-tone organza suit jacket intricately embroidered with matador patterns and eye motifs or a pair of Japanese denim hand-painted jeans with colorful brushstrokes of by a Parisian craftsman.

For Roseberry, Garten is also an antidote to the fashion industry’s weirdness. “I am constantly looking for examples of prolific happy-going creators and full-fledged people—stable geniuses, to use the term terrible,” he says. “In fashion, it is almost impossible to find middle-aged or later people who feel complete.” That’s why, among many other things, Roseberry arrived at Garten’s house with a special gift: a bag of orange tulips – one of her favorite flowers – made of leather, the petals of which were shaped using the backs of kitchen spoons (a technique Schiaparelli developed at the Haute Couture collection for Fall 2022, which included flowers made of everything from shredded tulle to ceramic).

“People always warn you, ‘Never meet your heroes,’ and I hate it,” Rosebery says. “Meeting Ina in person was a confirmation that she is everything and more than you would expect in real life. It was a pleasure.”

Ina Garten Single Pot Risotto Oven

(This recipe is reproduced from Garten’s Go-To Dinners book. [Clarkson Potter, 2022].)

• good olive oil

• 1¼ cups thinly sliced ​​shallots (2 large)

• 1 pound fresh asparagus, tough ends removed, and cut diagonally 1 inch long (see note below)

• 1½ cups arborio rice (10 ounces)

• 5 to 6 cups of chicken broth over low heat, preferably homemade

• ½ teaspoon saffron threads

• ½ cup dry white wine

• 1 cup freshly grated Italian Parmesan cheese, plus extra for serving

• 3 tablespoons unsalted butter, cut into cubes

• Kosher salt and freshly ground black pepper

Serves 4

1. Preheat the oven to 350 degrees.

2. In a medium (11 inch) Dutch oven such as Le Creuset, heat 2 tablespoons of olive oil over medium heat. Add shallots and cook for two minutes. Add asparagus and cook for 5 minutes, stirring occasionally, until cooked through. Transfer the mixture to a bowl and set aside.

3. In the same Dutch oven, heat 1 tablespoon olive oil. Add the rice and stir until the rice is coated with the oil. Add 4 cups of chicken broth and saffron and bring to a simmer, covered. Transfer the oven to the oven and bake for 35 minutes, until the rice is cooked through and the liquid has been absorbed.

4. Remove from the oven and add the white wine, stirring until well combined, then add another cup of chicken broth, Parmesan, butter, 2½ teaspoons salt and 1 teaspoon pepper. Stir well with a wooden spoon for 2 to 3 minutes, until the risotto is thick and creamy, adding more chicken stock, if necessary, to keep the risotto very creamy. Add the asparagus and shallot mixture and serve hot with more grated Parmesan cheese.

Notes

To reheat, add a little more white wine and reheat in individual bowls in the microwave. Sprinkle with Parmesan cheese and serve hot.

Instead of asparagus, you can use broccoli, broccoli, peas, or peas. Or you can add frozen peas just before serving.