risotto

Italian rice specialist Riso Gallo has launched its Young Risotto Chef of the Year competition, aimed at budding chefs aged 18-23.

WHAT YOU'LL NEED Two sea bass filleted 80g Arborio rice 25g of diced white onions 1g of saffron Vegetable stock 100g baby spinach 150ml cream 150g butter 25g pine nuts 25g walnuts 5ml Worcestershire sauce 1 lemon 8 Asparagus spears 8 Cherry tomatoes Olive oil Salt and pepper METHOD Risotto - In a small pot dissolve one stock cube in a litre of water with saffron and bring to the boil.

This was meant to be a sea-foraging excursion, fodder for a risotto we'd be whipping up later.

A collection of one-pan risottos, for example, contain five times more veggies than rice, yet maintains the texture and taste of the traditional risotto approach.

Using pearl barley in the risotto, instead of the usual rice, gives a nutty flavour and chewy texture.

4 Add remaining peas, leeks, spring onions and broad beans to risotto, top up with extra stock if needed.

Let's get a couple of misconceptions about risotto out of the way: First, I hope you've heard by now that the whole standing-and-stirring-forever myth is just that.

A well-made risotto is one of the tastiest things that you will ever eat.

Riso Gallo has developed a premium quality frozen Carnaroli risotto for chefs that is ready in only 5 minutes.

These include a delicious lasagna option for vegetarian and non-vegetarian eaters, a Spaghetti Bolognese, shrimp risotto Risotto Ai Gamberetti, mushroom risotto Risotto Ai Fuunghi Porcini and a chocolate fondant called the Tortino al Cioccolato Fondente.

Chef Gerwin Bailon prepared 22 Prime's most popular dishes including Chateaubriand Steak, 500 grams of grilled USDA prime Angus tenderloin served with asparagus, forest mushrooms and truffle barley risotto; Prime's Tomahawk, USDA prime Angus bone in rib eye and potato gratin; Norwegian Salmon with grilled Tagaytay vegetables and cilantro heirloom rice; and Mixed Grilled Seafood consisting of grilled prawns, salmon, tuna, snapper, squid and mussels.

INGREDIENTS Pearl barley risotto 200g (7oz) pearl barley; 2 shallots, finely diced; 3 garlic cloves; 25g (1oz) Parmesan, grated; 4 baby corns; 1 carrot, cut into thin discs; 2 beetroots, cooked, cut into discs; 8 green beans, blanched; 15ml (1 tbsp) vegetable oil; 1 pinch salt Tomato sauce 3 shallots, diced; 2 garlic cloves; 8 tomatoes; 15ml (1 tbsp) olive oil; 800ml (1 ?/3 pints) vegetable stock METHOD 1.