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Authentic Italian Risotto

Authentic Italian Risotto – recipe

This authentic Italian risotto with various premium toppings allows guests to personalise their meal in an interactive and immersive way. Rather than simply offering a set dish, this concept invites diners to engage in the creation of their own risotto masterpiece, selecting from a range of high-quality, fresh toppings that reflect the rich flavours of Italy.

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Ingredients

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For the Risotto

To garnish & serve

  • Chopped Chorizo 120.0 g
  • Peas 100.0 g
  • Roasted Broccoli 150.0 g
  • Roasted Squash 150.0 g
  • Pesto 170.0 ml
  • Toasted Pinenuts 80.0 g
  • Roasted Chicken/Pork Belly 180.0 g

Hot Smokey Ketchup

  • Marinade Remaining
  • Hellmann’s Tomato Ketchup 200.0 ml
  • Knorr Smoke Intense Flavours 1.0 tbsp

Gochujang Mayonnaise

  • Hellmann’s Professional Mayonnaise 120.0 ml
  • Gochujang paste 40.0 g

Build The Burger Method

  • Knorr Ginger paste 150.0 g
  • Soy sauce 50.0 ml
  • Brown sugar 30.0 g
  • Sake (optional) 25.0 ml
  • Boneless/skinless chicken thighs each cut in half 500.0 g
  • Vegetable oil for deep frying
  • Potato or tapioca starch 40.0 g
  • Knorr Chicken Bouillon Powder 30.0 g
Created By:
James Brown

James Brown

Executive Chef

This authentic Italian risotto with various premium toppings allows guests to personalise their meal in an interactive and immersive way. Rather than simply offering a set dish, this concept invites diners to engage in the creation of their own risotto masterpiece, selecting from a range of high-quality, fresh toppings that reflect the rich flavours of Italy.

...

Preparation

  1. For the Risotto

    • Heat the oil and stir in the diced onions and fry gently until softened.
    • Add the rice and stir into the oil and onions, cook until the rice becomes slightly sticky and a little translucent.
    • Pour in the wine and cook into the rice until almost all absorbed.
    • Gradually add the hot Knorr Vegetable Stock a ladle at a time into the rice until completely incorporated.
    • Remove from the heat and add the grated cheese and Hellmann’s Professional Mayonnaise
    • Tip:The rice should be a loose creamy consistency sitting just slightly proud from the plate.
         
             

  2. To garnish & serve

    • Place a large bowl of rice in the centre of the table and surround with the prepared Garnish Selection.
    • You and your guests can help yourselves to rice and any combination of garnishes you fancy.
    • Tip:The garnish selection is just a suggestion, you should be as adventurous or careful as you like.
         

  3. Hot Smokey Ketchup

    • Mix thoroughly together & cool until slightly sticky

  4. Gochujang Mayonnaise

    • Blend thoroughly together

  5. Build The Burger Method

    • Remove the chicken from the fridge and fry at 170oC until golden and cooked all the way through.
    • Toast 2 Burger Buns on the cut side only and spoon the gochujang mayo on to all 4 toasted surfaces of the buns
    • Toss the cooked fried chicken through the marinade & Hellmann’s Tomato Ketchup sauce and stack on the bottom half of each bun
    • Top with equal amounts of slaw & top with the other half of the burger bun
Created By:
James Brown

James Brown

Executive Chef