Umami recipes to warm up in winter

Credits: Pexels

Umami Committee specialist teaches how to prepare a corn cream with parmesan crisp, a three-cheese potato dish, and a chicken and funghi risotto

São Paulo, June 2023 – Winter has begun, bringing lower temperatures across much of Brazil. The season, which officially started on June 21, is a great opportunity to enjoy moments by the fire, drinking wine, and eating well.

With thermometers showing below 20 °C, it’s natural to crave something not only hot but also nutritious—something that satisfies hunger and eases the cold. But why does this happen? Umami Committee nutritionist, Mariana Rosa, explains.

“In the cold, appetite for heavier meals, such as carbohydrates, increases because we end up burning more calories to balance body temperature,” says the specialist. One way to ensure the perfect winter dish is to use foods rich in umami, the fifth basic taste of the human palate.

“Umami can play a key role in creating delicious, warming meals,” Mariana points out. To incorporate the taste into dishes, her tip is to choose foods that contain glutamate, the main amino acid responsible for umami taste.

“Mushrooms, corn, tomatoes, aged cheeses, and beef, pork, and chicken are some examples of foods that naturally contain glutamate. All can be used in broths, soups, risottos, and roasts, which are excellent dishes for a cold day,” concludes Mariana.

To make the most of the season, the specialist selected three umami recipes to warm the heart. Check out the step-by-step for a delicious corn cream with parmesan crisp, a tasty three-cheese potato dish, and a wonderful chicken and funghi risotto. Enjoy!

CORN CREAM WITH PARMESAN CRISP

(Prep time: 25 minutes)
Serves: 4 portions

Ingredients

• 1 tablespoon oil (15 ml)
• 1 small onion, chopped (100 g)
• 3 corn cobs, kernels removed (300 g)
• ½ teaspoon salt (2.5 g)
• 1 cup water (200 ml)
• ½ cup grated parmesan cheese (50 g)
  

Preparation

1. In a medium pan, heat oil over high heat. Add onion and sauté for 3 minutes, until golden.
2. Transfer to blender, add corn, salt, and water, and blend 2 minutes until creamy.
3. Strain, return to pan, and cook on low heat, stirring for 7 minutes, until thickened. Keep warm.
4. In a nonstick skillet, spread parmesan and cook 2 minutes until golden.
5. Remove with spatula, cool until crisp, break into large pieces, and serve with the cream.

THREE-CHEESE POTATO

(Prep time: 20 minutes [+ 30 minutes baking])
Serves: 6 portions

Ingredients

• 1 tablespoon unsalted butter (15 g)
• 1 ½ cups shredded mozzarella (150 g)
• ½ cup grated parmesan cheese (50 g)
• ½ cup grated provolone cheese (50 g)
• 1 cup cream cheese (200 g)
• 1 cup milk (200 ml)
• 2 tablespoons chopped cilantro (10 g)
• 1 kg potatoes, sliced and pre-cooked
• ½ teaspoon oregano (0.2 g)
  

Preparation

1. Melt butter in medium pan over high heat.
2. Lower heat, add ½ cup mozzarella (50 g), the cheeses, cream cheese, and milk. Cook 5 minutes, stirring, until cheeses melt.
3. Remove from heat and add cilantro.
4. In a baking dish (20 x 30 cm), layer cheese cream and potatoes, finishing with potatoes.
5. Sprinkle remaining mozzarella and oregano, and bake at 180 °C (350 °F) for 30 minutes, until golden.

CHICKEN AND FUNGHI RISOTTO

(Prep time: 40 minutes [+ 1 hour to soak funghi])
Serves: 6 portions

Ingredients

• ½ cup dried funghi secchi, Chilean type (20 g)
• 4 tablespoons cold unsalted butter (60 g)
• 1 small onion, chopped (100 g)
• 400 g chicken breast, skinless and boneless, diced
• ½ cup dry white wine (100 ml)
• 1 ½ cups uncooked arborio rice (255 g)
• 1 packet SAZÓN® chicken bouillon powder
• 4 cups boiling water (800 ml)
• 1 cup finely grated parmesan cheese (60 g)
• 1 cup cherry tomatoes, halved (140 g)
  

Preparation

1. Soak funghi in hot water for 1 hour. Drain, chop, and set aside.
2. In medium pan, melt half the butter, sauté onion 3 minutes. Add chicken, cook 7 minutes.
3. Add wine, rice, and funghi. Cook 2 minutes.
4. Gradually add water mixed with bouillon, cooking 20 minutes, stirring constantly, until rice is moist and al dente.
5. Remove from heat, stir in remaining butter, parmesan, and tomatoes. Serve immediately.
   

Tips:

• Garnish with parmesan shavings if desired.
• Arborio rice, also called Italian rice, is ideal for risottos as its thick grains absorb more liquid while keeping shape.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and the lingering taste for a few minutes after eating. To learn more, visit www.portalumami.com.br.