I hardly ever feel lonely and I surely feel far from desperate. But I have to say, being single in the city of love completely sucks some times. Exactly because being alone and being perfectly fine about it is seen as a gross anomaly in Italian culture. And boy, do they rub it in.

Ah, l’amore!

In the birthplace of San Valentino, public displays of affection (so-called PDA’s) are everywhere. Couples, no matter their age, are walking hand-in-hand, stealing kisses, sharing a gelato. And of course, enjoying romantic vistas together. Lovely. But why do these über-romantic spots seem to be off-limits if you’re not in due?

I deliberately break the unwritten rules when I visit the most romantic spots in Rome by myself. Yes, my Italian friends, you heard it well: ALONE. After a week of hard work, I love to buy a few mignons at Cristalli di Zucchero. Delicate, petit, a perfect treat for one. I take them to the Giardino Degli Aranci, a perfect garden with orange trees and postcard panorama’s. Parco Savello, as is the official name, seems to be out of bounds for the solo visitor, but I can’t care less.

I just sit there on a bench, soaking up the sun and slowly indulging in bignè alla crema or pan di spagna alle mandorle. The entire city is my companion. If I feel extra Rome-antic, I peek through the keyhole of a large gate, which makes Saint Peter’s appear as if it were framed in rose bushes (definitely the worst-kept secret of the city).

I walk home and cook something for myself. Usually dinner is dessert, just because I can. I set the table with a napkin, poor a glass of wine, light a candle and enjoy my company.

I discovered this caramel ‘by accident’, when I was making a spice mix for mulled wine and left it on the stove too long. It’s a perfect sweet companion for the delicate vanilla risotto.

Vanilla risotto with orange and cardamom caramel

Serves 1 romantic soul including nightly leftovers

For the risotto:

• 2-3 cups whole milk
• ½ vanilla pod
• 2 tablespoons butter
• 1 cup arborio rice
• 2 tablespoons sugar

For the orange caramel:

• 1 cup fresh orange juice
• zest of 1 orange
• 3 tablespoons sugar
• 2 cardamom pods, crushed
• 1 piece cinnamon bark

You can prepare this rice pudding risotto-style entirely with whole milk, but I prefer switching to adding hot water at some point, because I don’t like it too milky.

Bring milk to a boil, remove from heat. Add vanilla pod and let it soak for 3 minutes. When soft, slice pod open lengthwise, scrape out seeds and add pod and seeds to the milk.

For the caramel, heat orange juice in a small saucepan with orange zest, sugar, cardamom pods and cinnamon bark. Bring to a boil and let simmer for 15-20 minutes until reduced to about one third. Sieve and let reduce further until liquid caramelizes and thickens. Be careful not to brown the caramel too much. Set aside.

In a heavy-bottomed pot, melt butter over low heat. Add the rice and stir about minute, until all kernels are coated. You shouldn’t let them brown. Bring heat to medium and add about half of the milk. Stir frequently, this will get the starch out of the rice and eventually produce a velvety substance. Slowly add milk when the previous liquid has been almost cooked away. Continue with hot water or more hot milk if necessary, on a slow simmer for about 17 to 20 minutes. The rice grains should be cooked but still firm. Add sugar and taste: the risotto shouldn’t be too sweet. Let the rice stand for a few minutes, then serve in a bowl and drizzle the orange caramel over.

Pictures again made by Luis, my ‘stylist-slash-photographer’. I loooooove your pictures, guapo!