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Cooking Up Connection: “Sazón y Orgullo” Series Blends Food, Identity, and Belonging
Written By Gretchen Hovey, Belonging Eagle County Program Coordinator
In a warm, bustling kitchen filled with the aroma of mushrooms and simmering broth, strangers became storytellers and a simple dish became something more.
On March 10, the first class of cohort two of Sazón y Orgullo | Cooking Up Belonging brought participants together to explore identity, ancestry, and belonging through food. Guided by Chef Rosa Provoste, the group prepared a mushroom risotto while engaging in meaningful conversation.
This was not just about cooking.
As participants chopped, stirred, and tasted, they reflected on questions like: What food made you feel loved as a child? Who taught you to cook, and what else did they teach you? What does “home” taste like?
Stories emerged of family, migration, and tradition….revealing both shared experiences and new perspectives.
The series is part of a broader initiative to create a deeper sense of belonging and community within the Latine and LGBTQ+ communities in Eagle County. Supported by Belonging Colorado in partnership with the Greater Good Science Center, Eagle Valley Community Foundation, and Mountain Pride, the program creates space for people to build relationships across differences, grounded in culture, identity, and care.
Each cohort member participates in a five-part series centered around themes like comfort, celebration, and self-expression. After each class, participants take home cooking kits with ingredients, recipes, and conversation prompts to recreate the experience at home. There is also a cooking video demonstrating the recipe. Additional kits are distributed throughout the community, extending the reach beyond those in the room. And that spirit of connection is something anyone can try!
With the recipe below (and questions above!), we invite you to gather a few friends or neighbors, cook side by side, and ask a few simple but meaningful questions. You don’t need anything fancy, just food, curiosity, and a willingness to listen.
Because sometimes, belonging begins with a shared meal, and the stories we are willing to tell around it.
Mushroom & Herb Risotto
A simple, comforting dish rooted in connection, culture, and shared meals
Servings
4 portions
Ingredients
For the Risotto:
- 2 cups Arborio rice
- 2 tablespoons olive oil
- 1 onion, finely diced
- 3 cloves garlic, smashed and finely chopped
- 8 cups vegetable stock
- 4 tablespoons butter
- 1 cup Parmigiano Reggiano (grated)
- Fresh herbs (thyme, chives, parsley, rosemary—use what you have!)
- Salt and pepper to taste
For the Mushrooms:
- 1.5 cups mushrooms, cleaned and trimmed
Instructions
Step 1: Prepare the Mushrooms
- Clean mushrooms and reserve any scraps for stock (optional).
- Heat oil in a pan until very hot.
- Add mushrooms and sear without stirring too much.
- Cook until tender inside and browned, crispy on the edges.
- Set aside.
Step 2: (Optional) Make a Simple Vegetable Stock
- Add mushroom scraps, onion scraps, herb stems, and peppercorns to a pot.
- Cover with cold water and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Strain and set aside.
Step 3: Cook the Risotto
- In a large pan, heat olive oil and 2 tablespoons of butter.
- Add diced onion and sauté until translucent.
- Stir in Arborio rice and cook until slightly pearly.
- Begin adding warm stock:
- Add about ¾ cup at a time.
- Stir constantly until most of the liquid is absorbed.
- Repeat, adding more stock gradually.
- Continue this process until the rice is creamy but still has a slight bite (al dente).
Step 4: Finish the Dish
- Stir in remaining butter, grated cheese, and some of the mushrooms.
- Season with salt, pepper, and fresh herbs.
- Top with remaining mushrooms before serving.
Tips for Success
- Stir frequently to prevent sticking and create a creamy texture.
- Don’t rush the broth—adding it slowly is key to perfect risotto.
- If reheating, add a splash of water or broth to loosen the texture.